Neighborhood Ham And Bean Soup Recipes

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Steps:

• Sort beans and rinse with cold water. 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2".
• Bring to a boil; boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour. Drain.
• Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
• Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
• Cover and simmer 1 hour longer.
• Debone ham and cut into chunks; return to soup.
• Skim fat (I find I don't have any to skim).
• I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
• Great served with corn bread.

Steps:

• In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Steps:

• Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches.
• Bring to a boil and boil for 2 minutes.
• Remove from heat and cover and let stand 1 hour. Drain.
• Add broth, water, ham bone, bouillon and seasonings and bring to a boil.
• Reduce heat and cover and simmer for 2 hours.
• Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup.
• Cover and simmer 1 hour longer.
• Remove ham bone and cool slightly.
• When cool enough to handle, remove meat from bone and cut into chunks and return to soup.
• Discard bone and skim fat from soup.

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.