Ham And Bean Soup Recipe - Glen And Friends Cooking
Ham, Carrot And Ham Carrot and Chickpea Soup Recipe
This homemade ham and bean soup is super easy to make. You could use almost any beans, navy beans, great northern beans, in addition to the chickpeas - or substitute any bean you like for the chickpeas. This could easily be a crockpot ham and bean soup - this could also be a ham bone soup if you have one handy.
Ingredients:
60 mL (¼ cup) olive oil
5 mL (1 tsp) crushed red pepper flakes
5 mL (1 tsp) cumin seeds
5 mL (1 tsp) paprika
2 cans chickpeas, rinsed
1 can navy beans, rinsed
2L (8 cups) stock
Salt and pepper to taste
4 large carrots, chopped
1 large onion, chopped
4 garlic cloves
500g (1 Lb) ham
Method:
Heat olive oil over medium high heat; then toast the chili flakes, cumin and paprika in the oil.
Add everything else to the pot.
Bring to a boil and then adjust to a simmer and cook, stirring occasionally and adding water if needed.
Remove ham and chop roughly.
Blend soup with a stick blender until mixture is smooth-ish.
Add the ham chunks back to the soup and serve.
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Ham and Potato Soup Recipe - Ham and Potato Chowder
Learn how to make a Ham and Potato Soup Recipe ! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Ham and Potato Soup Recipe !
White Beans and Ham Soup // I love it! ❤️
What a delight! This WHITE BEANS and HAM SOUP is a healthy and delicious classic, it is packed with flavor and texture. I love to prepare this hearty soup during chilly or cold days because it just hits the spot. The combination of flavors from the seasoning and textures makes it a winner. I added two pieces of smoked neck bones, diced ham, carrots, celery, onions and diced tomatoes, and i seasoned it well with rubbed sage, dried thyme and dried Rosemary to make it an all time favorite. If you’re looking for a healthy soup, look no further. I hope you give this recipe a try..❤️
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INGREDIENTS ________________
1 lb. Great Northern Beans
2 celery ribs (diced)
1 1/2 C. diced onions
3 small / medium carrots (bite size pieces)
3 large garlic cloves (finely minced )
1 Tbsp olive oil
1 Tbsp butter
2 pieces Smoked neck bones (or ham hock)
2 C. Cubed ham
1 tsp. Dried Thyme leaves
1 tsp. Crushed Rosemary
1/2 tsp rubbed Sage
1/2,tsp black pepper
2 1/2 Tbsp Chicken Bouillon (Knorr)
1 Tbsp Tomato Paste
1/2 tsp. ground Cumin
1 1/2 tsp. Ground dry mustard
1 diced tomato
2 Bay leaves
8 C. water
Chopped fresh parsley (for garnish)
● Please use CAUTION and watch out for bones when preparing this soup.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Texas-Style Italian: Smoked Ham Hock Pasta Fagioli (The Perfect Cold Weather Dinner)
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a few glugs of olive oil
1 white onion, diced
5 garlic cloves, chopped
1 head of celery, diced
1 bay leaf
2 sprigs of thyme
1 Parmesan rind
1 smoked ham hock
4 cups of chicken stock (or water)
additional water, as needed
8 ounces of dried white beans
about 6 to 8 ounces of ditalini, tubetti, or a similar small pasta shape
salt and pepper
fresh soft herbs, chopped up, to finish (parsley, chives, basil, chervil, etc.)
Place a dutch oven over medium heat. Add enough oil to coat the bottom of the pot. Add the onion, garlic and celery, then season it with salt and pepper and sauté it for about 5 minutes, or until it is sweated out. Add the bay leaf, thyme, parmesan, ham hock, chicken stock, and additional water to just barely submerge the hock. Bring it to a simmer, then cover it and simmer on low until the ham hock is tender to the touch and starting to easily pull from the bone -- about 1 to 1 1/2 hours.
Add the beans, and simmer, covered, adding more water as needed, until the beans are tender -- about 2 hours or so, but it will REALLY depend on your beans. Once the beans are cooked, taste the broth for salt and season to taste -- it should taste like a well-seasoned broth that you are ready to drink.
Remove the ham hock, discarding any fat, skin and bones. Remove the thyme stems and bay leaf as well. Pull the meat (once it is cooled) and add it back to the pot. Bring back to a simmer, then add the pasta and cook it until it is just al dente, adding more water as needed to make sure it has some broth to it, and is not a stew.
Serve immediately, topped with fresh herbs.
Cook until cooked, then taste again for seasoning.