WHITE BEAN AND HAM SOUP CROCK POT RECIPE RECIPES
13 BEAN CROCK POT SOUP RECIPE - FOOD.COM
A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
- Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
- Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
- Add the rest of the ingredients to the crock pot and stir to combine.
- Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
- Serve with fresh garlic bread and enjoy!
Nutrition Facts : Calories 69.1, FatContent 1.5, SaturatedFatContent 0.5, CholesterolContent 12.1, SodiumContent 841.9, CarbohydrateContent 8.1, FiberContent 1.4, SugarContent 2.9, ProteinContent 6
HAM, CABBAGE AND WHITE BEAN SOUP | WHAT'S COOKIN' ITALIAN ...
This soup is perfect any time of the year. It's full of cabbage, meat, and some vegetables that make this a hearty delicious bowl of pure comfort food and so healthy for you.
Provided by Claudia Lamascolo
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Number Of Ingredients 17
Steps:
- In a large pot, fill water half full, add broth, wine, all the vegetables, ham bone, and herbs.
- Sprinkle to taste with salt and pepper.
- Cook until all vegetables are tender.
- Add cooked beans, cook 1/2 hour more.
- If in need add more water or chicken broth.
- Remove ham off the bone and add back to the pot.
- Serve with crusty Italian bread broken up in the bowl... or just dunk it!
Nutrition Facts : Calories 486.63, FatContent 17.73, SaturatedFatContent 5.73, CarbohydrateContent 50.88, FiberContent 12.54, SugarContent 8.06, ProteinContent 31.41, SodiumContent 1361.21, CholesterolContent 76.88
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HAM, CABBAGE AND WHITE BEAN SOUP | WHAT'S COOKIN' ITALIAN ...
This soup is perfect any time of the year. It's full of cabbage, meat, and some vegetables that make this a hearty delicious bowl of pure comfort food and so healthy for you.
From whatscookinitalianstylecuisine.com
Total Time 2 hours 20 minutes
Cuisine Italian
Calories 486.63 per serving
From whatscookinitalianstylecuisine.com
Total Time 2 hours 20 minutes
Cuisine Italian
Calories 486.63 per serving
- Serve with crusty Italian bread broken up in the bowl... or just dunk it!
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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.
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Reviews 4.5
Total Time 03 hours 20 minutes
Category Lunch
Calories 482 calories per serving
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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HEARTY NAVY BEAN SOUP RECIPE: HOW TO MAKE IT
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner, Lunch
Calories 245 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 15 minutes
Category Dinner, Lunch
Calories 245 calories per serving
- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
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