Stir in the ham and cook for 1 to 2 minutes, or until just heated through. Add celery … Taste the soup, and add salt if it's needed. Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. I halved the recipe for two, and still had leftovers. A delicious, hearty, bean soup that my whole family enjoyed and has rated "a keeper". For years I've been craving the bean soup I used to get at a deli on the town square in Elizabethtown, Kentucky. 6 yr old...well, she's still picky. If you are looking for an easy homemade ham and bean soup, this version in the slow cooker couldn’t get any easier.. You can use a store bought ham steak or leftover ham/ham bone from the holidays to make this delicious soup… Use chicken broth (mostly), leave out the salt (my ham had enough), and cook in the crock pot (that's the easiest way, since the beans do have to cook a while). I "de-gas" them by just covering them with water, adding about a tablespoon of baking soda, and bringing them to a rolling boil - about 3 times. You'll find the other beans/peas give your soup a much more "full" flavor. Bring to a boil, then simmer over low for Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Oh my gosh! —Taste of Home Test Kitchen. Reduce the heat to low, cover the pan, and simmer for about 2 hours, or until beans are very tender. Cook the soup on HIGH for 5 hours or LOW for 8 to 10 hours. Let them soak overnight. This soup turned out terrifically, but that's because I read all of the other reviews before making it, and attempted to fix the problems other people had noted: (1) to get tender beans, I soaked the dry beans overnight, discarded the water, and made the soup with fresh water, simmering for 2 hours--the beans were nice and tender; (2) to make the soup less watery, I used 6 1/2 cups water instead of 8--the soup turned out thick and hearty; (3) to avoid saltiness, I didn't add any salt, and used turkey ham instead of the traditional stuff, eliminating the ham hock as well (this may not have affected the saltiness, but it sure cut down on fat and calories). Ham and Bean Soup will warm your soul and belly this season. One note here: instead of ham hocks I used the bone from a spiral sliced ham (honey flavor). Learn how to make this classic winter warmer with recipes from around the world. Then add the rest of your ingredients and cook away! If you want a thicker, heartier soup, mash 1/4 to 1/3 of the beans at this point, and stir. Home Recipes Dishes & Beverages Soups Bean Soups. This ham and black-eyed pea soup is the quintessential New Year's Day good luck meal. Bring the beans to a boil. Finish the soup with white wine vinegar, salt, and pepper, and … My 4 year Grandson even liked it! And I never take the time to soak my dried beans. While the beans are cooking, cook the bacon in … The meat options are – bone in ham, boneless ham or bacon. A properly done stock will actually gel if stored in fridge - the gel is the protein not the fat. I saw this recipe and had to give it a try. Step 1. Even better next day. Nov 9, 2019 - This sumptuous stick-to-the-ribs soup recipe is perfect comfort food during the winter months. Stir in the onion, carrots, and celery. Taking note of some of the comments on this soup, I soaked my beans overnight first, and did not add salt. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. If you are looking for a high protein, high fiber, low-fat meal that taste great, this is the one. I am not the best at soups, so I was thrilled with how simple this was, and how well it turned out. Excellent, excellent soup! Drain the beans and place them in a pot. This is THE best recipe I've tried here. Remove ham bone or hocks and remove the meat from the bones. Simple to make, hearty and delicious, perfect for hungry families. I would also use ham hocks in addition to (or in lieu of) the ham bone, because ham hocks have many joints and contribute a lot of protein richness to the stock. No recipe can make old beans taste good. Amount is based on available nutrient data. 257 calories; protein 18.1g; carbohydrates 29g; fat 8g; cholesterol 30mg; sodium 771.4mg. Cook for a few minutes until the onion becomes tender. But, why stop with Northern beans? The smoked ham hocks lend an amazing flavor to this soup. Once the stock is done, add the beans only, and cook till done. Place in the diced ham, ham bone, beans, chicken stock, parmesan rind, and fresh thyme. this link is to an external site that may or may not meet accessibility guidelines. So first, the ham stock should be made separately from any other ingredients because it takes a few hours to get the ham flavor fully out of a ham bone. Bring to a boil, then reduce to a simmer. Meanwhile, heat the olive oil in a large skillet. I let it simmer several hours on super bowl sunday and it thickened up great. I use every kind of bean and dried pea I can get my hands on. Once the stock is made, you can strain it and toss the ham hocks and bone out because if done correctly, the flavor from the hocks and bones has now been transferred into the stock. Full of great northern beans, carrots, ham and seasonings. After reading the reviews, I decided to use the crockpot method recommended earlier. This is one of the best bean soups I have ever had, and was very easy to make.
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