Amazing Ham and Bean Soup Recipe
You won’t be able to resist this absolutely delicious and easy to make ham and bean soup recipe that is jam-packed with flavor.
Ham and Bean is such a hearty tasty soup that is simple to make and uses mostly household ingredients that are easily accessible. My absolute favorite time to make this is immediately following a holiday where I have quite a bit of leftover ham.
Ingredients for this recipe:
• 1 ½ pounds navy beans
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 2 peeled medium diced carrots
• 3 medium diced celery stalks
• 3 finely minced cloves of garlic
• ½ cup chardonnay white wine
• 2 pounds of medium diced ham
• 1 ham bone
• 64 ounces chicken stock
• 1 parmesan rind
• 8-10 sprigs fresh thyme
• 1 ½ tablespoons white wine vinegar
• sea salt and pepper to taste
Serve 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures:
1. Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
2. Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
3. Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
4. Add in the ham, ham bone, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
5. Finish by stirring in the vinegar, salt, and pepper, and serve.
Chef Notes:
Make-Ahead: While excellent to serve and eat as soon as it’s finished, you can make this recipe up to 2 to 3 days ahead of time, just reheat when ready to serve.
How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup int a microwave-safe bowl and heat in a microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You do not only have to use a leftover ham bone in this recipe. You can just use cut up ham or cut up ham with a ham hock for extra flavor. The bone will help add in quite a bit of flavor.
Substitute with canned beans if you do not have dried beans.
To accelerate the bean soaking process, cover the beans in boiling water, and let it sit for 1 hour before using.
Ham Bone Soup - In the Kitchen with Chef Mick
Using leftover ham, ham bones or ham shanks to make Ham, Bean and Vegetable Soup,
That holiday ham ???? was a real treat and now it's time to make a nice pot of soup with the leftovers! Don’t have a leftover ham bone? Just ask our butchers for ham shanks. Thanks to the cut, the flavor is even better than the bone from a leftover ham.
What's your favorite way to use leftover ham bones? :)
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Creamy Ham and Potato Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 medium onion (diced)
▢2 ribs celery (chopped)
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢4 cups low sodium chicken broth
▢2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
▢2 cups cooked ham (chopped or shredded)
▢1 ham bone
▢¼ cup melted butter
▢3 tablespoons all purpose flour
▢1 ½ cups milk (any kind)
▢1 cup shredded cheddar cheese
▢shredded cheese and green onions for topping as desired
Instructions
In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.
How-to cook ham bone soup with beans in a crockpot
This video shows how I cook my leftover ham bones into a really tasty soup. The number of ingredients needed is quite small, but the result is great. You will need the following to complete this task:
1 - leftover ham bone (the more meat the better)
celery stalks with leafy ends attached (diced)
1 - large onion (diced)
peppercorns (season to taste)
1- package of 15 bean dry bean mix (soaked in water overnight)
potatoes - (optional) peeled and diced
Crockpot for cooking
Use this recipe for you leftover Thanksgiving and Christmas ham bones. Thanks for watching. Please like the video if you have found it helpful.
Ham Bone Beans Recipe
Best thing to make with a leftover spiral ham bone. It's a basic homesteader skill to use more of the animal.
Link to Printable Recipe:
Ham and Bean Soup (with leftover ham bone!) | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢2 ribs celery (sliced)
▢1 medium onion (finely diced)
▢2 teaspoon freshly minced garlic
▢1 teaspoon salt
▢1 teaspoon dried thyme
▢1 teaspoon dried parsley
▢½ teaspoon black pepper
▢8 cups water (use 7 cups for a thicker soup)
▢1 ham bone, ham hock, or ham shank* (cooked)
▢1-2 teaspoons chicken bouillon**
▢2 cans white kidney beans (540ml or 19oz each) drained and rinsed
▢1-2 cups cooked, chopped ham*** (optional -- depending on how much ham you have already)
Instructions
Heat a large soup pot or dutch oven (at least 5-6 quarts) on medium-high heat and add the oil.
Add the carrots, celery and onions and cook, stirring often, until the onion has softened, about 3-4 minutes.
Add the garlic, salt, thyme, parsley and pepper. Cook and stir 1 minute.
Add the water, ham bone and 1 teaspoon chicken bouillon. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer 1 hour (you can simmer even longer if you like, up to 2 hours, but the vegetables will get softer).
Remove the ham bone and pull the meat off. Shred with two forks. Stir the ham back into the soup along with the white beans and additional ham if using.
Heat through, taste and serve. (*Note that the added salt is on the low end because ham and bouillon can be quite salty. Before serving, continue to add salt in 1/2 teaspoon measurements, as well as additional bouillon if needed, until it tastes well-seasoned).