Ham And Bean Stew Recipe

Crock Pot Ham Stew (Low Carb) Recipes That Crock!

WebJan 7, 2020 · Instructions. Place cabbage in your 6 quart slow cooker. Top with tomatoes, green beans, ham and butter. Season with salt and …

Rating: 4.8/5(5)
1. Place cabbage in your 6 quart slow cooker.
2. Top with tomatoes, green beans, ham and butter.
3. Season with salt and pepper to taste.
4. Cook on high for 4-6 hours or low for 6-8, stirring occasionally as the cabbage cooks down.

Preview

See Also:

Show details

Low Carb Ham & Bean Soup Carb Manager

WebStep 2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup. Once time has elapsed on the ham stock, remove the …

Rating: 4/5(4)
1. Place ham bone with meat in a large pot. Add chicken broth and water. Place over medium-high heat until pot comes to a boil. Reduce the heat to allow the broth to simmer for 3-4 hours.
2. In the meantime, prep the onion, celery and carrots which can stay out until they are ready to be added to the soup.
3. Once time has elapsed on the ham stock, remove the ham and the meat from the soup. Add the veggies, drained beans, the bay leaf and thyme. Simmer for 30 minutes or until the veggies have softened.
4. Remove the ham from the bone and chop it into smaller pieces. Add it back into the soup with the veggies. I removed about 1 pound of meat from the bone and back into the soup. Serve hot!

Preview

See Also:

Show details

Low Carb Ham Bone Bean Soup Splash of Keto

WebJul 27, 2022 · In a large stockpot, over medium high heat, saute peppers and onions in butter 5-7 minutes, or until vegetables start to soften. Add garlic during last minute. 2. …

Rating: 4.9/5(8)

Preview

See Also:

Show details

Ham and Bean Soup: The Best We've Ever Had! The …

WebMay 13, 2021 · Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium …

Rating: 4.8/5(29)
1. Heat 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, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
2. Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
3. Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
4. Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.

Preview

See Also:

Show details