Ham and Bean Soup
Ham and Bean Soup takes around 2 hours from beginning to end. This gluten free and dairy free recipe serves 15 and costs 96 cents per serving. One serving contains 171 calories, 13g of protein, and 3g of fat. Autumn will be even more special with this recipe. It works well as an inexpensive hor d'oeuvre. 149 people have made this recipe and would make it again. If you have celery, potatoes, salt, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Overall, this recipe earns a super spoonacular score of 87%. Try Navy Bean (Ham and Bean) Soup, Ham and Bean Soup, and Ham and 15 Bean Soup for similar recipes.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
2 bay leaves
2 teaspoons canola oil
1/2 cup shredded carrot
2 celery ribs, chopped
4 cups cubed fully cooked ham
1 pound dried navy beans
1/2 teaspoon dried thyme
1/4 cup minced fresh parsley
1 meaty ham bone or 2 smoked ham hocks
2 medium onions, chopped
1/2 teaspoon pepper
1 cup mashed potatoes (without added milk and butter)
1 teaspoon salt
10 cups water
2 tablespoons Worcestershire sauce
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley. Yield: 15 servings (3-3/4 quarts). Originally published as Ham and Bean Soup in Taste of HomeDecember/January 2006, p29 Nutritional Facts 1 cup equals 231 calories, 7 g fat (2 g saturated fat), 33 mg cholesterol, 680 mg sodium, 25 g carbohydrate, 6 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
2. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
3. Drain and rinse beans, discarding liquid.
4. In the same pan, saute onions in oil for 2 minutes.
5. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves.
6. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
7. Discard bay leaves.
8. Remove ham bone; and set aside until cool enough to handle.
9. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through.
10. Garnish soup with parsley.
Nutrition Information:
covered percent of daily need
