Ham And Beans Recipes

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DirectionsStep1The night before you plan on making soup, place beans in a saucepan and cover beans with water. Soak overnight. (or use the quick soak method shown in notes) The next morning drain the water and place the bea…Step2In a medium frying pan saute vegetables in a little broth for about 5 minutes. Add to beans.Step3Add all other ingredients and mix well. Cover and bring to a boil, then let simmer for about 1 1/2 hours. Stir occasionally. Remove bay leaf and serve.Step4If using a slow cooker set to low and let cook all day 9-10 hours, or on high 5-6 hoursIngredientsIngredients2 cupsNavy Beans (or 1 lb pkg)8 ouncesHam (cut in cubes, any form of ham and amount depends on preference ~ check labels for soy and corn ingredients)8 cupsChicken Broth (check labels for soy and corn ingredients)1 cupOnion (chopped)½ cupCarrots (chopped)½ cupCelery (diced)1 teaspoonGarlic (minced)1 Bay Leafadd Black Pepper And SaltSee moreNutritionalNutritional178 Calories6 gTotal Fat20 mgCholesterol18 gCarbohydrate1,260 mgSodium13 gProteinFrom marysbusykitchen.comRecipeDirectionsIngredientsNutritionalExplore furtherNavy Bean And Ham Soup Recipe - Southern Livingsouthernliving.comOld-fashioned Navy Bean Soup with Ham (Slow Cooker) - …thegoodheartedwoman.…The Best Bean and Ham Soup - Allrecipesallrecipes.comNavy Bean Ham Bone Soup (Video) - A Spicy Perspectiveaspicyperspective.comNavy Bean Soup with Ham - The Forked Spoontheforkedspoon.comRecommended to you based on what's popular • Feedback

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    The Best Ham and Navy Bean Soup

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  • WEBAug 9, 2023 · Instructions. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, oregano, black pepper, and …

    Cuisine: Italian
    Total Time: 40 mins
    Category: Soups
    Calories: 172 per serving

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    WEBMay 13, 2021 · Ham and Bean Soup: Recipe Instructions. Heat a Dutch oven over medium heat for about 3 minutes or so, until it’s nice and hot. …

    Rating: 4.8/5(29)
    Total Time: 5 hrs 20 mins
    Category: Soup
    Calories: 317 per serving
    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.

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    WEBFeb 27, 2023 · Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. …

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    WEBDec 10, 2019 · Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure. 3. Remove the ham bone, allow it to cool, shred all the meat and put it back into the soup. 4. Using an …

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    WEBDec 19, 2020 · In a slow cooker add 1 pound dried pinto beans (picked through and rinsed), 1 ham bone, 2-3 cups chopped ham (3 cups reflects the nutritional info/ww points, but my recipe calls for 2-3 cups …

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    WEBIn 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. Add ham bone, chicken broth, water, cumin, ground turmeric, …

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    WEBPut the beans, ham hocks, chopped onion, pepper and bay leaf in a large stock pot and cover with water. Bring to boil and then turn down to a low simmer. Cover and let simmer low for several hours. Stir and check …

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    WEBJun 9, 2015 · In the evening, before you go to bed, drain the beans and put them in the crockpot with the ham broth, 4 cups of water, onion, seasonings, and sweetener. Cook on low all night. In the morning, add …

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    WEBMar 9, 2024 · Sauté carrots, onion, celery and garlic in olive oil in a large stockpot, large soup pot, or Dutch oven, just until they’re starting to soften, about 8-10 minutes. Add the soaked, drained beans and the rest of the …

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    WEBJan 14, 2015 · Put beans into a large pot and cover with 3 inches of water. Add the ham bone and the salt. Slowly bring to a boil, reduce heat to low, cover and simmer, for 1-½ to 2 hours until tender, season to taste. …

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    WEBNov 6, 2022 · Instructions. In a large stock pot, add water and navy beans. Place stock pot over medium/high heat and bring to a boil. Let boil for 2 minutes, then take off heat. Cover the stock pot and let sit for 1 hour. In …

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    WEBStep 2: Thicken the soup. Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture. Step 3: Add the stock. Slowly add glugs of chicken …

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    WEBMar 28, 2024 · Directions. Heat 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 parsley, thyme and salt; …

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    WEBHeat 1 tbsp stock in large pot and saute finely diced red onion, finely sliced ham (I used deli leg off the bone) and garlic for about 5 minutes. Add rough cut carrots, butter beans (can use chickpeas), spring onions, 1 3/4 litres …

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    WEBOct 13, 2022 · Lightly spray the crock of a slow cooker with nonstick cooking spray. Set the temperature to low. . Rinse and sort the dried beans to eliminate any bad beans or foreign debris. . Add the celery, carrot, …

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    WEBInstructions. Soak the beans in water (the water should rise a few inches above the beans) overnight. Drain beans through a colander before cooking. Add the beans, onions, celery, carrots, garlic, bay leaf, and …

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