Soups, Bean

  • Post author:
  • Post category:Recipe

Bean Soup with Ham

Course: Soup
Author: Carolyn

Ingredients

  • 1 ham bone with some meat left on
  • 2 cups Navy Northern beans or mixed beans
  • 8 cups water
  • 1 clove garlic minced
  • 1 bay leaf
  • 1 large onion chopped
  • Salt and pepper to taste

Instructions

  • Wash the beans and add to a medium to large pan on the stove.
  • Cover with water, boil, and turn off the heat.
  • Let sit about a 1/2 hour.
  • Drain the beans, and place all the ingredients in the crock pot.
  • Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy.
  • Add more water if needed to make it a soup consistency as it cooks.
  • Cut the meat off the bone and put in with the beans and remove the bay leaf before serving

Notes

June 2013

Bean Soup With Ham Bone

Author: Carolyn

Ingredients

  • 1 lb navy beans
  • 3 qt water
  • 1 ham bone
  • 1 cup celery
  • 1 med onion chopped
  • 4 carrots sliced
  • 1 Tbsp salt
  • Pepper

Instructions

  • Simmer beans in water with ham bone for about 2 hours.
  • Add other ingredients and simmer 2 hours longer until beans and tender.

Notes

June 2013

Campbell’s Bean with Bacon Soup

Course: Soup

Ingredients

  • 2 cups navy beans — soaked overnight
  • 6 strips crispy fried bacon — minced
  • 3 medium carrots — minced
  • 3 medium celery stalks — minced
  • 1 medium onion — minced
  • 1/2 teaspoon thyme
  • 2 cloves garlic — minced
  • 4 ounces tomato paste
  • 1 dash red pepper flakes
  • 6 cups water more if needed
  • 2 cups ham stock if available — decrease water
  • 1 tablespoon wine vinegar
  • few drops liquid Barbecue Smoke® — optional
  • salt and pepper — to taste

Instructions

  • Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours) .(substituting 1 or 2 cups of ham stock for 1 or 2 cups of water gives this soup an extra depth of flavor)
  • Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste.

Notes

September 2008

Oven-baked bean Soup

Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Servings: 16
Author: Carolyn

Ingredients

  • 1 pound dried navy beans
  • 1-1/4 pounds fully cooked ham diced
  • 3 quarts water
  • 2 cans Hunt’s® Tomato Sauce 8 ounces each
  • 1 cup each diced onion celery and carrot
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper

Instructions

  • Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.

Notes

November 2010

Oven-baked Split Pea Soup

Course: Soup
Author: Carolyn

Ingredients

  • large cast iron pot with a tight fitting lid
  • 1 medium onion
  • 4-5 celery stalks
  • 3 medium carrots
  • dried thyme leaves
  • salt and pepper
  • 2 ham hocks or one meaty ham bone optional
  • 1 pound of dried split peas
  • water vegetable broth, or chicken broth

Instructions

  • 325° for about 2 hours.

Notes

June 2013