TRADITIONAL HAM AND BEAN SOUP RECIPES

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TRADITIONAL 15 BEAN SOUP® - HURST BEANS



Traditional 15 BEAN SOUP® - Hurst Beans image

""...One of my favorite recipes is for 15 BEAN SOUP®. The vibrant and rich colors of the different beans reminds me of the leaves changing on the trees, and its savory aroma and hearty flavors make it a perfect hot meal to warm the family up on a chilly day in October or any other month of the year for that matter...""

Provided by HURSTBEANS.COM

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

1 bag of [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)
1 cup chopped onion
1 14.5 oz can (or box) diced tomatoes
Juice from one lemon
1 tsp of chili powder
1-2 cloves of garlic diced
Optional: 1 lb. of ham, ham hocks or smoked sausage

Steps:

  • Simply rinse the beans and discard any debris, then place in the pot with 8 cups of water and soak overnight (at least 8 hours).
  • Drain the water the beans were soaking in over night and add 8 cups of fresh water along with the onion and meat (if using).
  • Bring to a boil and then reduce the heat and simmer covered for 1½ to 2 hours, stirring occasionally.
  • Next add the tomatoes, the chili powder, lemon juice and garlic and simmer covered for another 30 minutes.
  • There is a seasoning packet included with the beans, you'll want to add that one to two minutes before your cooking is complete.
  • Salt and pepper to taste.

SPLIT PEA AND HAM SOUP RECIPE: HOW TO MAKE IT



Split Pea and Ham Soup Recipe: How to Make It image

Not a winter goes by that I don't fix at least one batch of this traditional pea soup. It's a hot and hearty meal that really warms up my family.

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 02 hours 50 minutes

Prep Time 15 minutes

Cook Time 02 hours 35 minutes

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 12

1 pound dried green split peas (2 cups)
7 cups water
1 teaspoon canola oil
2 cups cubed fully cooked ham
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup diced peeled potato
1 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.

Nutrition Facts : Calories 205 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 389mg sodium, CarbohydrateContent 32g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 16g protein.

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