STORMY DAY BEAN AND HAM SOUP RECIPE - (3.6/5)
Provided by á-46330
Number Of Ingredients 8
Steps:
- Rinse beans. Heat beans and water to boiling. Boil gently 2 minutes. Remove from heat. Cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Reduce heat, cover and simmer about 1 hour and 15 minutes or until beans are soft. Remove bay leaf and ham bone.
RAINY DAY BEAN SOUP
This hearty soup is perfect for chasing the chills away! From a November 1988 Bon Appetit in the "Cook's Exchange" section.
Provided by Leslie in Texas
Categories Ham
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
- Drain beans and return to pot.
- Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
- Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
- Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
- Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
- Remove sausages and ham hocks from pot.
- Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
- (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
- Stir in parsley,cilantro and sherry.
- Adjust seasonings and serve.
Nutrition Facts : Calories 155.4, Fat 10.8, SaturatedFat 3.9, Cholesterol 25.8, Sodium 1766.5, Carbohydrate 6.6, Fiber 1.3, Sugar 3.2, Protein 5.9
SAUSAGE, BEANS AND BROCCOLI RABE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.
NAVY BEAN SOUP
Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
- Stir in parsley. Cook 2 to 3 minutes.
Nutrition Facts : Calories 300, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
RAINY DAY SOUP
One rainy day a few years back, this comforting soup was served at a local arts and crafts bazaar. Now family members who are feeling under the weather request it.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender.
Nutrition Facts : Calories 196 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 703mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
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