Simple Bean Soup With Ham Bone Recipes

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HAM BONE AND BEAN SOUP

Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.

Provided by Rick Kleinhans (kokodiablo)

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time P1DT3h

Yield 8

Number Of Ingredients 12



Ham Bone and Bean Soup image

Steps:

  • Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
  • Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
  • Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
  • Remove ham bone from the soup. Season with salt and pepper.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g

1 (16 ounce) package 15-bean soup mix
6 cups chicken stock
1 ham bone with some meat
1 cup chopped onion
1 cup chopped carrots
½ stalk celery, chopped
1 tablespoon chopped garlic
2 bay leaves
2 cups chopped ham
2 tablespoons liquid smoke flavoring
1 ½ tablespoons ground mustard powder
1 pinch salt and ground black pepper to taste

QUICK HAM AND BEAN SOUP

If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11



Quick Ham and Bean Soup image

Steps:

  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

SIMPLE BEAN SOUP WITH HAM BONE

Make and share this Simple Bean Soup With Ham Bone recipe from Food.com.

Provided by Bill From New Mexico

Categories     Beans

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8



Simple Bean Soup With Ham Bone image

Steps:

  • Simmer beans in water with ham bone for 2 hours.
  • Add other ingredients, simmer 2 hours, until beans are tender.
  • Remove meat from bone, discard bone.

Nutrition Facts : Calories 99.4, Fat 0.5, SaturatedFat 0.1, Sodium 1048.8, Carbohydrate 19.4, Fiber 7.2, Sugar 2.5, Protein 5.2

1 lb navy beans
3 quarts water
1 ham bone, meaty
1 cup celery, chopped
1 onion, chopped
4 carrots, sliced
1 tablespoon salt
pepper, to taste

BASIC HAM AND BEAN SOUP

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12



Basic Ham and Bean Soup image

Steps:

  • Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
  • After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  • Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

HAM BONE SOUP

Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).

Provided by Food Network Kitchen

Categories     side-dish

Time 9h40m

Yield about 3 quarts; 6 to 8 servings

Number Of Ingredients 11



Ham Bone Soup image

Steps:

  • The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
  • Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
  • Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
  • Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

1 pound dried navy beans
3 tablespoons extra-virgin olive oil
4 medium carrots, chopped (about 2 cups)
3 stalks celery, chopped (about 1 cup)
3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
1 leftover ham bone
1 head escarole, coarsely chopped (about 6 cups)

CONTEST-WINNING HAM AND BEAN SOUP

I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 15



Contest-Winning Ham and Bean Soup image

Steps:

  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.

1 pound dried navy beans
2 medium onions, chopped
2 teaspoons canola oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk and butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley

MOM'S BEST HAM AND BEAN SOUP

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Provided by Sharon Hill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 22



Mom's Best Ham and Bean Soup image

Steps:

  • Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
  • Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
  • When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g

1 cup dry navy beans
3 cups water
3 cups water
1 large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2 whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

SIMPLE PINTO BEAN AND HAM SOUP

A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.

Provided by Chef Shadows

Categories     Clear Soup

Time 20h10m

Yield 24 pint servings, 24 serving(s)

Number Of Ingredients 9



Simple Pinto Bean and Ham Soup image

Steps:

  • Place ham bone in a 12 quart soup pan.
  • Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
  • Bring to a boil.
  • Boil for about an hour, lower heat to a simmer.
  • Add red pepper flakes.
  • Cover and continue to simmer for an addition 17 hours.
  • Skim any skum from top as simmering progresses.
  • Meanwhile place pinto beans in a large pan and cover with water .
  • Soak beans over night or at least 8 hours.
  • Remove lid from ham broth.
  • Add beans and enough water to bring back up to starting volume of liquid.
  • Bring back to a boil.
  • Simmer uncovered for 2 hours.
  • Serve.

1 ham bone, leftover from 13 lb country ham
12 quarts water
5 bay leaves
1 tablespoon celery seed
1 tablespoon mustard seeds
2 tablespoons red pepper flakes
1 onion, rough chopped
2 cups pinto beans, washed and picked over
water, to cover beans

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