SEASONING FOR HAM AND BEAN SOUP RECIPES

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EASY HAM AND NAVY BEAN SOUP RECIPE - PILLSBURY.COM



Easy Ham and Navy Bean Soup Recipe - Pillsbury.com image

Try this easy hearty soup made with ham, navy beans and veggies. Add crusty bread or a salad, and dinner is ready in about half an hour!

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 7

2 cans (15 oz each) navy or great northern beans, drained, rinsed
1 1/2 cups diced cooked ham
1 medium onion, chopped (1/2 cup)
1/2 cup chopped carrots
1/2 cup chopped celery
1 1/2 teaspoons Tuscan seasoning
1 carton (32 oz) Progresso™ reduced sodium chicken broth

Steps:

  • In 3-quart saucepan, mash 1 can of the beans with fork or potato masher. Stir in remaining can of beans and remaining ingredients.
  • Heat to boiling; reduce heat to low, and simmer 25 to 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 210 , CarbohydrateContent 28 g, CholesterolContent 20 mg, FatContent 1/2 , FiberContent 7 g, ProteinContent 18 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 1350 mg, SugarContent 2 g, TransFatContent 0 g

PINTO BEAN/HAM SOUP RECIPE: HOW TO MAKE IT



Pinto Bean/Ham Soup Recipe: How to Make It image

This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.

Provided by Taste of Home

Categories     Lunch

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 4 quarts.

Number Of Ingredients 15

1 pound dried pinto beans
6 large carrots, sliced 1/2 inch thick
1 large onion, chopped
6 celery ribs, sliced
1 large garlic clove
3-1/2 to 4 pounds smoked ham hocks
2 teaspoons paprika
CSIPETKE:
1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil
1/2 cup sour cream, optional
1 tablespoon minced fresh parsley
2 teaspoons vinegar

Steps:

  • Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

Nutrition Facts : Calories 482 calories, FatContent 25g fat (9g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 35g protein.

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PINTO BEAN/HAM SOUP RECIPE: HOW TO MAKE IT
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
From tasteofhome.com
Reviews 4.5
Total Time 03 hours 20 minutes
Category Lunch
Calories 482 calories per serving
  • Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
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