WebHeat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, …
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WebHeat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add …
Web6 small potatoes, cut into bite-sized pieces (about 4-1/2 cups) 2 (15 1/4 ounce) cans lima beans 2 cups ham, cut into bite-sized pieces (or a bag of pre-packaged cubed ham) 32 …
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WebInstructions. Place beans in your slow cooker. Add ham hocks and onion. Add broth and any water needed to bring the waterline 2 inches above the beans. Stir in …
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WebDirections. Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with …
WebStir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper …
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WebThis slow-cooked ham and bean soup is no exception. It jazzes up a dry bean soup mix by marinating it for hours with savory ham, veggies, herbs, broth, and …
WebStep 2: Cook beans, ham, and vegetables. Heat oil in a large pot or a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring often until starting to soften and brown, 4 to 6 …
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WebFrejon (Coconut Milk and Bean Soup) with Whole Fried Snapper Tunde Wey. sea salt, all-purpose flour, fresh rosemary, garlic powder, dried black beans and 11 …
WebThis ham and soup will stay good for 3-4 days in an airtight container stored in your fridge. You can definitely store your soup in the freezer if you’d like. You can store it either in a …