How To make Amish Bean Soup
Ingredients
2
cup
navy beans, dried
2 1/2
qt
water
1
each
ham bone (1 1/2 lbs)
1
each
garlic, clove, minced
1
each
bay leaf
1
cup
potatoes, cubed
1
cup
celery, thinly sliced
1
cup
onion, finely chopped
1
cup
carrots, cubed
1
salt and pepper, to taste
Directions:
Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.
How To make Amish Bean Soup's Videos
Best Ham And Bean Soup Recipe
This is the best ham and bean soup recipe. I used dried great Northern white beans soaked overnight to create this delicious soup recipe. Utilizing 2% fat smoked ham
this really gave this recipe some character. The Bald Chef will show you how to cook up a batch of this best ham and bean soup recipe. I consider myself the king's soups,
simply because I love soup. I show you in this video step-by-step preparation on how to make a great pot of ham and bean soup. So healthy, and delicious I certainly recommend
you giving this recipe a try.
How to Prepare Navy Beans for Cooking
Making Bean Soup? This is how you would sort and soak your beans.
Navy Bean Soup Recipe | Ham and Bean Soup
Navy Bean Soup Recipe | Ham and Bean Soup - This is a easy to make and follow video recipe for Navy Bean Soup Recipe.
Navy Bean Soup Ingredients
1 Ham Bone
1 lb. - 3 lb.Ham Shank or Smoked Turkey Leg
16 ounces Dried Navy Beans
8 cups Chicken Stock (33% less sodium)
1 medium Yellow Onion
2 Celery Stalks
2 Garlic Cloves
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Black Pepper
1.2 tsp Liquid Smoke (optional)
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Canning Ham And Bean Soup | Step By Step Recipe
It's that time of year where the temps are changing and most folks are getting ready for winter. Harvesting and storing up food for the upcoming cold and sometimes snowy days is what I'm up to.
Pressure canning soup is both satisfying and fun. Having pretty jars of instant meals on your pantry shelves is peace of mind.
I really like ham and bean soup on cold days. It's just so warm and filling! Pair it with some crusty bread or cornbread or even a salad and you have a perfect supper! And there is nothing more convenient than opening a jar of soup, heating and eating!
Here's what I used for 7 quarts:
7 cups of white beans (about a pound) rinsed and boiled for 2 mins
3-4 cups ham
4-5 carrots
2 ribs celery
1.5-2 med onions
7 small cloves garlic
7 teaspoons chili powder
Thyme-1/4 tsp each jar
Black pepper-1/4 tsp each jar
3/4 can tomato paste
*2 tblsp chicken bouillon*
5-6 quarts water for broth
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White Beans and Ham Soup
This hearty White Bean and Ham Soup is made with Great Northern beans, plenty of diced ham, and lots of veggies! This is a perfect recipe to use up leftover ham.
White Beans and Ham Soup
Ingredients
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 garlic cloves, minced
1 Tbsp olive oil
ham bone or hock
1 1/2 to 2 cups ham, diced
1 Tbsp Italian seasoning
1 to 2 pounds of white beans (navy, great northern, or cannellini)
salt and pepper to taste
Instructions
Rinse and sort through the beans, discarding any rocks or debris. Set aside. Add oil to a large soup pot over medium heat. When hot, stir in the chopped onions, carrots, and celery. Cook vegetables until softened. Stir in garlic and cook a few seconds more. Add beans, water, and seasonings. Bring to a boil and then reduce heat and simmer for 2 to 3 hours until beans are tender. Add more water as needed. 30 minutes before serving add ham.
#souprecipe #whitebeans
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Thyme To Cook: Family Favorites
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Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste