Ham and Bean Soup Recipe
Ham and Bean Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 121
- Fat: 4 g
- Saturated fat: 1 g
- Carbohydrates: 49 g
- Sugar: 4 g
- Sodium: 434 mg
- Fiber: 17 g
- Protein: 21 g
- Cholesterol: 19 mg
Recipe type: Appetiser
Cuisine: Chinese
Prep time:
Cook time:
Total time:
This luscious Ham and Bean Soup recipe contains the taste and aroma to really do the trick, pleasing the taste buds of your loved ones. It gets its amazing aroma from the finely smoked ham hock, chunks of refreshing vegetables, and crunchy herbs. It tastes wonderful with fluffy wheat rolls, warm corn bread slices and pita bread. This recipe contains numerous mixed vegetables, providing you with an option to replace them with your favourite ones. Moreover, it is a superb choice to serve groups as it makes 8 to 10 medium bowls of Ham and Bean Soup.
Ingredients
- Dry great Northern beans – 1 pound
- Water – 8 cups
- Salt – ½ teaspoon
- Ham hock – ½ teaspoon
- Carrots (finely chopped) – 1 cup
- Celery (finely chopped) - ½ stalk
- Onion (chopped) – 1 cup
- Minced garlic – 1 teaspoon
- Mustard powder – 1 teaspoon
- Bay leaves – 2
- Ham (chopped) – 2 cups
- Ground white pepper – ½ teaspoon
Instructions
- Place 1 pound of dry great Northern beans in a colander and then sort out all discolour or broken beans.
- Rinse the beans under tap water and set aside to drain well.
- In the mean time, pour 8 cups of lukewarm water into a large pot and bring it to boil over stove’s high heat. Add half teaspoon of salt to the boiling water and stir to dissolve it.
- Add in the rinsed Northern beans and let them cook for 5 to 10 minutes until lightly tender. Take away the pot from heat and set on your kitchen’s counter top for one hour, keeping it covered. It proves the beans with more time to tender in the warm water.
- At the end of one hour, reset the pot on the stove and turn on the heat at high level.
- Once the bean mixture starts boiling, add in 1 ham hock, ½ cup of finely chopped stalk celery and 1 cup of chopped up onion.
- Top the mixture with 1 teaspoon of minced garlic, 1 teaspoon of mustard powder and 2 large bay leaves.
- Using a large ladle, mix up all the ingredients until coat well in the bean mixture. Cover the pot, reduce heat to medium-low or low range and let it simmer for one hour at least.
- Use pair of tongs to remove the ham bones and discard them, protecting your hands from the warm vapour of the soup.
- Now add in the 2 cups of chopped ham and let it simmer for 25 to 30 more minutes, lightly stirring occasionally.
- Remove the pot from heat and carefully pour the soup into a large serving bowl.
- Season the Ham and Bean Soup with some ground white pepper and set on a large tray.
- Place 8 to 10 small soup bowls around the large bowl and serve with spoons. You can serve with some warm bread slices, if you like. Enjoy the yummy and filling soup.
 – 1 cup Celery (finely chopped) - ½ stalk Onion (chopped) – 1 cup Minced garlic – 1 teaspoon Mustard powder – 1 teaspoon Bay leaves – 2 Ham (chopped) – 2 cups Ground white pepper – ½ teaspoon Instructions Place 1 pound of dry great Northern beans in a colander and then sort out all discolour or broken beans. Rinse the beans under tap water and set aside to drain well. In the mean time, pour 8 cups of lukewarm water into a large pot and bring it to boil over stove’s high heat. Add half teaspoon of salt to the boiling water and stir to dissolve it. Add in the rinsed Northern beans and let them cook for 5 to 10 minutes until lightly tender. Take away the pot from heat and set on your kitchen’s counter top for one hour, keeping it covered. It proves the beans with more time to tender in the warm water. At the end of one hour, reset the pot on the stove and turn on the heat at high level. Once the bean mixture starts boiling, add in 1 ham hock, ½ cup of finely chopped stalk celery and 1 cup of chopped up onion. Top the mixture with 1 teaspoon of minced garlic, 1 teaspoon of mustard powder and 2 large bay leaves. Using a large ladle, mix up all the ingredients until coat well in the bean mixture. Cover the pot, reduce heat to medium-low or low range and let it simmer for one hour at least. Use pair of tongs to remove the ham bones and discard them, protecting your hands from the warm vapour of the soup. Now add in the 2 cups of chopped ham and let it simmer for 25 to 30 more minutes, lightly stirring occasionally. Remove the pot from heat and carefully pour the soup into a large serving bowl. Season the Ham and Bean Soup with some ground white pepper and set on a large tray. Place 8 to 10 small soup bowls around the large bowl and serve with spoons. You can serve with some warm bread slices, if you like. Enjoy the yummy and filling soup. 3.2.1284
Next%20stop%3A%20Pinterest "Pin It")
