You can also use starches, such as flour or cornstarch to thicken the soup.Pureeing or mashing some of the soup is a great way to make soup creamy as it releases the starches in the beans. For a thicker, creamier broth, take half a cup of the beans out of the soup, puree them, and put them back in the pot.Tips and Tricks for the Best Ham and Bean Soup Let the beans soak overnight and drain.Place them in a large bowl and cover them with water.Rinse the beans and discard discolored and broken ones.I’ve tried making this soup both ways, and I don’t see a big difference in flavors and textures.īut, if you still want to pre-soak the beans, by all means! Personally, though, I don’t think it’s necessary. Some recipes call for pre-soaking the beans, saying that it significantly enhances their texture and helps degas them. What Beans Can I Use For this Ham and Bean Soup?įor this ham and bean soup, you can use Great Nothern Beans, which have a lovely nutty flavor.Īlternatively, cannellini, navy, Boston beans, pinto, and kidney beans all make great options. Chopped Ham – for more of that meaty ham flavor and wonderful texture.When it comes to white pepper vs black pepper, just remember that white pepper has a little more heat and that black pepper has a stronger taste. Mustard Powder, Bay Leaves, White Pepper – to flavor the broth even more.Onion and Garlic – standard soup aromatics to make the broth more mouthwatering.Carrots and Celery – classic veggies used to add flavor, crunch, and nutrition.Simmered for at least an hour, the ham hock is the most critical ingredient on the list. Ham Hock – this is where the soup’s broth gets most of its flavor.Salted Water – you’ll use this to “hot soak” the beans so they’re soft enough to cook.Dry Great Northern Beans – I love these beans for their flavor and shape, but there are plenty of alternatives, which we’ll get into below.Shred ham then return to soup along with parsley and stir.So whether you have holiday leftovers or a fresh ham hock ready to go, this old-fashioned ham and bean soup recipe won’t disappoint.Reduce heat to low, cover and simmer, until beans are tender, about 2 1/2 hours.Add remaining ingredients except parsley.Saute the veggies for 2 minutes in 1 Tbsp olive oil in a large pot.How can I Cook Ham and Bean Soup on the Stovetop? The first meal of ham, mashed potatoes and ham gravy the the second a ham and cheese salad with ranch or a baked Denver omelet with pancakes, and the third this ham and bean soup. I like the ham option though because I can usually get about 3 meals from one ham which only cost around $10. Ham shanks will work as well if you don’t have a leftover hame bone. What If I Don’t Have a Leftover Ham Bone? Thaw overnight in the refrigerator then reheat on the stovetop or in the microwave. Yes this soup should freeze well for up to 2 months. Add ham to slow cooker along with 1 cup water and parsley, stir.Cover and cook on high heat until beans are tender, about 5 1/2 – 6 hours.Add meaty ham bone, carrots, celery, onion, garlic, thyme, chicken broth and 2 cups water. The next morning, drain beans then add to a 6 or 7 quart slow cooker.Place great northern beans in a large mixing bowl, add enough water to cover by a couple of inches.How to Make Ham and Bean Soup in the Crockpot Vegetables – carrots, celery, onion, and garlic.What Ingredients go into Ham and Bean Soup? Serve it with fresh bread or crackers and you’ve got a perfectly comforting dinner, just like mom or grandma used to make! Just don’t forget a lot of the flavor comes from the ham bone so I don’t recommend using ham without the bone. This soup is so comforting and though it only requires a few simple ingredients it has such a satisfying flavor. Here go-to method was on the stovetop but I prefer this slow cooker set-and-forget method and I love how the ham comes out so unbelievably tender. It was also a great option for her because she was a single working mom and it’s a recipe that requires minimal effort. My mom had to feed 6 kids on a very tight budget so that often meant she made the most of the leftover ham bone and made ham and bean soup the next day. Almost every single Sunday she made roast beef or ham and so of course when it was ham that always meant a leftover ham bone. Ham and bean soup was one of my mom’s go-to dinners growing up. It’s one of those dump and go soups that’s perfect for busy days and a great way to use up a leftover ham. Ham and Bean Soup – a homestyle, hearty and delicious soup that couldn’t be easier to make! It requires minimal ingredients including a leftover ham bone, dry beans, some veggies, herbs and broth and the slow cooker does just about all of the work.
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