How To make Ham& Bean Soup
1 cup dry navy beans
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
3/4 cup chopped, fully cooked ham
1 teaspoon instant Chicken bouillon granules
1 teaspoon dried thyme
crushed
2 bay leaves
1/4 teaspoon pepper
Rinse beans; drain. In a large saucepan combine the beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.
In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans are teneder. Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup. Makes 4 servings. 247 calories per serving:
2 grams fat per serving.
How To make Ham& Bean Soup's Videos
Ham & White Bean Soup
Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.
Full recipe here:
Ham & Bean Soup with Leftover Easter Ham // Pressure Canning // Jeni Gough
Ham & Ban Soup with Leftover Easter Ham // Pressure Canning// Jeni Gough
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Slow Cooker Ham & Bean Soup
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Canning Ham & Beans Soup With Forjars Lids & Linda's Pantry
Here is a video on how I canned Ham & Bean Soup using Forjars Lids. Below is a link to where you can get 10% off you purchases with Forjars.
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Ham & Bean Soup - Simply Comforting & Delicious
Full Recipe Here ????
INGREDIENTS
1 (1 ) large ham bone or ham hock
1 1/2 cups (360 ml) cooked diced ham *see head note
1 Tablespoon (15 ml) olive oil
1 (1 ) onion , diced
3 cloves (3 cloves) garlic , minced
7 cups (1.65 l) chicken broth
15 oz. (15 oz.) canned white beans , drained, or more if desired
2-3 (2-3 ) celery stalks , diced
2-3 (2-3 ) carrots , peeled and diced
2 teaspoons (10 ml) Worcestershire sauce
1 (1 ) bay leaf
1/2 teaspoon (2.5 ml) dried thyme or dried oregano
1/2 teaspoon (2.5 ml) ground cumin (optional)
1/2 teaspoon (2.5 ml) kosher salt , or to taste
1/2 teaspoon (2.45 ml) fresh cracked black pepper , or to taste
1 cup (240 ml) chopped kale or cabbage , optional
minced parsley for garnish , optional
???? Print Full Recipe Here ????
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CROCKPOT HAM & BEAN SOUP -- MAKE IT EASY MONDAY
This hearty soup made with ham hocks or a ham bone is easy and flavorful and always hits the spot with just a few ingredients! And the crockpot does all the work!
HAM & BEAN SOUP
1-2 smoked ham hocks and some diced ham chunks (if you don't like smoke as much, only use one ham hock.)
1 large diced potato
1 diced large carrot
1 medium onion diced
1 bag of dry great northern beans
Water
1 tbs Better Than Bouillon Ham Base
2 tsp thyme
1 tbs parsley
1 tbs Worcestershire Sauce
(celery, liquid smoke, mashed potatoes etc. optional)
DIRECTIONS:
Soak the beans over night in a large flat dish with water, covering all beans plus 1-2 inches of water on top. The beans will soak up that liquid to become re-hydrated.
Rinse beans and place in the crockpot.
Add water to fill to 3/4 full.
Add ham hocks and onion. Turn on high for one hour, then down to low for 4-5 hrs.
When ham hocks are tender, remove, debone and shred/dice and add back to the soup.
Add remaining ingredients and let go on slow another 1-2 hrs.
Serve up with a good crusty bread and butter!
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