Step-by-Step Guide to Prepare Favorite Ham And Bean Soup
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Simple Way to Prepare Speedy Ham And Bean Soup. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ham And Bean Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ham And Bean Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Ham And Bean Soup using 15 ingredients and 3 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Ham And Bean Soup:
- 1 lb Dried navy beans
- 2 medium onions
- 2 tsp Canola oil
- 2 Celery ribs, chopped
- 10 cup Chicken stock
- 4 cup Fully cooked cubed ham
- 1 cup Mashed potatoes, without milk and butter
- 1/2 cup Shredded carrot
- 2 tbsp Worcestershire sauce
- 1 tsp Salt
- 1/2 tsp Dried thyme
- 1/2 tsp Pepper
- 2 Bay leaves
- 1 Meaty ham bone or 2 smoked ham hocks
- 1/4 cup Minced fresh parsley
Instructions to make Ham And Bean Soup
- 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. Yield: 15 servings (3-3/4 quarts).
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