CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

HAM AND BEAN SOUP

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Soups
    Prep Time:       Cook Time:       Total Time:  

2 tbsp vegetable oil
1 lb ham steak, patted dry and diced
1 onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
2 smoked ham hocks
1 lb dried navy beans, soaked overnight (see note)
2 tsp minced fresh thyme leaves
1/2 tsp pepper
3 tbsp red wine vinegar

Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

Remove hocks from pot. (If desired, let cool 5 minutes, then shred meat and add to soup.) Stir in thyme, pepper, and vinegar. Serve. Serves 6 to 8

Make Ahead: This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. Simmer the soup over medium-low heat until it's hot. Serve.

Soaking in a Hurry: When we need to soften beans in a hurry (or forget to start soaking them the night before), we use this shortcut method. Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Bean Soup
   by ICOOK2



2 cups red potatoes, diced 2 cups green beans, frozen 30 oz. black beans, canned drained 29 oz. stewed tomatoes or Ro-Tel for a spicier soup 28 oz. vegetable broth 15 1/4 oz. cor




Ham And Bean Soup
   by sgre52160



2 cups soup bean mix 4 pounds smoked ham hocks or 1 ham (3 to 4 pound size) 3 quarts water 1 pound canned stewed tomatoes 1 large onion, diced 1 large green bell pepper, cored and chopped 1 cup




* 15 Bean Soup *
   by sgre52160



20 oz Mix of: Northern, Pinto, Large Lima, Blackeye, Garbonzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, Bl




15 Bean Soup Mix
   by jencole








* Five Bean Soup*
   by sgre52160



2 cups diced andouille 1 cup pureed onion 1/2 cup finely chopped bell pepper 1/3 cup minced green onion 1/4 cup finely chopped parsley 1 tbsp granulated garlic 2 tbsp roux 1 can red bean





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.