Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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Ham & Bean Soup | Easy Ham & Bean Soup Recipe | MOLCS Easy Recipes
Simple Ham & Bean Soup
8 - 10 C Chicken Stock
1 C Onions - chopped
4 Stalks Celery - chopped
1 lb Carrots -chopped
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Thyme
1 tsp Oregano
1 tsp Paprika
1 tsp Cumin
3 Bay Leaves
4 - 5 Cloves Garlic - minced
2 Cans Petite Diced Tomato (1 use 1 original & 1 Fire Roasted)
2 Cans Black Beans - rinsed & drained
1 Ham Steak - diced
1/4 C Cilantro - chopped
Drizzle olive oil in pot, add onions, celery & carrots, stir for a few minutes. Add black pepper and salt, stir and cook just until onions start to soften, maybe 5 -6 minutes. Add thyme, oregano, paprika, cumin & garlic, stir. Add diced tomatoes, bay leaves, beans & ham, and chicken stock. Cook until on low heat 1 1/2 - 2 hours.
Music: Demoiselle By Rondo Brothers
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Senate Bean Soup - (aka Ham and Bean Soup) Great on a rainy, gray day!
Senate Bean Soup (aka Ham & Bean Soup)
1 pound dried navy beans, “looked” and soaked
1 pound smoked ham hock
8 cups water (or chicken or vegetable broth)
2 bay leaves
2 Tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic (or 1 teaspoon minced)
1 teaspoon salt
1/2 teaspoon pepper
The night before you’re going to make your soup, look your beans for any bad beans, pebbles, twigs, etc. Rinse the beans well. Place them in a large bowl and fill with clean water. Let the beans sit out on your counter overnight.
The next day, drain the beans then place your ham hock, drained beans, 8 cups of liquid, and bay leaves in a large kettle over medium heat. Bring to a boil; then reduce heat to low and allowed to simmer covered for one and a half hours. Stir occasionally.
While the beans are simmering, chop your onion, carrots, and celery into pieces about the same size as the beans. Melt the butter in a skillet or saucepan and sauté the vegetables about 15 minutes.
After the beans have simmered for one and a half hours, remove the ham hock to allow it to slightly cool. Remove the bay leaves and discard. Add the onions, carrots, and celery to the soup pot. Remove any skin, bones, and fat from the ham hock, chop the meat, and add to the soup. Simmer about 45 minutes more.
Taste for seasonings. Add salt 1/2 teaspoon at a time until it’s to your liking. Add pepper.
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.
Slow Cooker Black Bean Soup ???????????? {You do not want to miss this soup recipe!}
SLOW COOKER BLACK BEAN SOUP
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Tired of ham and beans? Then make this black bean soup! Has an amazing smoky flavor. We use the leftovers in burritos the next day.
PRINTABLE AND PINNABLE VERSION:
RECIPE:
INGREDIENTS:
1 lb. dried black beans
6 cups chicken broth (or use 6 cups water and 3 small chicken bouillon cubes)
14 oz. petite diced tomatoes (or a 16-oz. jar of salsa)
1 large ham hock
½ cup white onion diced
2 Tbsp. jalapeno minced
1 garlic clove minced
2 tsp. chili powder
½ tsp. onion powder
¼ tsp. pepper
¼ cup cilantro chopped (WAIT TO ADD) Serve on the side if anyone does not like cilantro.
¼ tsp. salt to taste (WAIT TO ADD)
SLOW COOKER SIZE: 5-quart or larger
INSTRUCTIONS:
Rinse the beans and add them to the slow cooker. No need to soak. If you want to soak the beans overnight, you can, but drain the beans before starting the recipe.
Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder, and pepper. WAIT TO ADD THE CILANTRO AND SALT.
Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans. (note that sometimes there is no meat on a ham hock, do fret, your beans are fine without this).
Add the cilantro, stir
Taste for salt, adding the desired amount.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #blackbeansoup
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.