How To make Ham Or Chicken and Vegetable Bean Soup
3 Cups Water
1 1/4 Cups Dry navy beans
1 Medium potato
1/2" pcs
1 Medium carrot :
1/2" pcs
1 Stalk celery sliced
1 Medium onion :
chopped
1 Tablespoon Parsley flakes
1/2 Teaspoon Dried thyme -- crushed
1/4 Teaspoon Salt
Tabasco 4 Cups Water
3/4 Pound Meaty ham hocks
OR 2 chicken breasts
Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegetables, herbs and tabasco and put into crockpot. Stir in drained beans and 4 c. water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will freeze well.
How To make Ham Or Chicken and Vegetable Bean Soup's Videos
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
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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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.
OLD SCHOOL BUTTER BEAN SOUP WITH SMOKED HAM HOCKS AND TURKEY WINGS
This is a very hearty soup that’s awesome for the fall and winter time
It very filling and comforting
You can actually use what ever beans you desire and like in this recipe
Also choose your favorite meats too
I love ham hocks and turkey wings in my soups
I think they work so well together
The flavor of the turkey combined with the juiciness of the ham hocks make the soup flavor explode
Enjoy this soup with cornbread,crackers or crusty French bread
RECIPE:
1# Smoked turkey wings
2# Smoked ham hocks
1# large diced carrots
1# large diced celery
1# large diced onions
2 tbls chopped garlic
1# white butter beans(Lima beans)
4 quarts chicken stock
salt and black pepper
place turkey and ham hocks in large pot and cover completely with water
let simmer until meat is tender(takes about 2 hours) adding more water as necessary
Remove meat from pot( and pick meat off of the bones)
Add beans and veggies to pot and simmer until tender(takes about 1-1/2 hours)adding more liquid as needed
Add turkey and ham hocks back to pot and cook an additionally 15 minutes
season with salt and black pepper to your taste
ENJOY WITH HOT SAUCE AND CORNBREAD
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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This Creamy Roasted Garlic Tuscan White Bean Soup Was Made For Cold Weather
Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe!
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TUSCAN WHITE BEAN SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
¼ (54 grams) cup extra virgin olive oil
4 (112 grams) ounces pancetta - diced
1 large onion - diced
4 ribs celery - diced
3 medium carrots - diced
¼ teaspoon crushed red pepper flakes
1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans
6 cups (1440 grams) low sodium chicken stock plus more for thinning
1 head garlic roasted
3 sprigs rosemary
1 small Parmigiano Reggiano rind (optional)
1 large bay leaf
salt and pepper to taste
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