good ham bean soup

Cook for a further minute before adding the beans and the hot ham stock to cover. Simmer for 10 minutes or until the beans are soft. Cook for about four hours, checking every hour and adding enough additional hot water to keep beans well covered. Cook on low for 8 hours. Remove ham shanks to a large bowl, remove cheesecloth and remove all bones and fat from meat.

Cook ham and bone and use water to cook beans . Cook in microwave for about 2 minutes. Blot off excess fat. Cook all day on low, or 4 or 5 hours on high. Crock pots vary, so keep checking.

Cook, covered, over medium heat until heated through, stirring occasionally to break apart. Cook uncovered, stirring often, for 10-15 minutes. Cook all this together bringing it to a boil and then turning it down to simmer. Take the ham bone out and shred the meat off the bone when it is starting to fall of the bone.

Cook for 20 minutes. Cook in a panini press until crusty on the outside and oozy on the inside. Cook, stirring frequently, until the vegetables start to brown. Add the tomato paste, then the beans, and finally the broth.

heat

Heat Canola oil in pot over medium heat. Add onion & garlic, saut? for 6 minutes or just until the onion mixture begins to brown. Heat oil in a 3-?-quart soup pot over medium heat. Add onion and saut? 3 minutes. Heat the olive oil in a heavy pot over medium heat. Add the ham, onion, garlic and thyme.

simmer

Simmer until vegetables are tender, about 20 minutes. For a thicker soup, pur?some of the vegetables and stir back in. Simmer for 1 hour. Season with salt and pepper to taste. Simmer for another 30 minutes.

Simmer until ready to serve. Soup may be frozen. Simmer an additional hour or until desired thickness. We like ours thick. Simmer, uncovered, for 10 minutes. Cover; let stand for 1 hour.

Simmer for 30 minutes or until beans are tender. Don't add salt before testing first, the ham usually brings a strong flavor. Simmer for 15-20 minutes until soup is slightly thickened. Simmer 20 minutes, serve.

Simmer gently, uncovered, for 1 to 1-1/2 hours. When beans are fork-tender, soup is done.

red

Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes. Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours. Remove from the heat and strain through a colander into a clean pot. Reduce heat to medium.

Reduce heat and cover so mixture simmers. Stir occasionally to prevent sticking. Reduce to medium-low, cover and simmer, stirring occasionally, until the pasta is tender, about 15 minutes. Add the cannellini beans and simmer just until hot, about 5 minutes.

soaking

Soak the beans in a large pot of water overnight. Add ham bone and 8 cups of water. Soak 6 to 8 hours or overnight. Drain beans; discard water. Soak bean soup overnight, drain and add to ham bones. Cook on slow boil covered for 1-2 hours.

Soaks beans overnight and rinse. Add to large pot with ham bone and any extra ham, bay leaves, Chicken Broth and Water.

taste,tastes

Tastes better the second day! Tastes great with hot corn bread! Taste, it may not need any salt.

add

Add remaining ingredients and simmer another 2 hours. Remove ham hocks or ham, cut off meat and return meat to pot. Add your ham bone and drippings for seasoning. Boil on high (add more water if needed) for another 30 minutes. Add onion and saut?ntil lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup.

Add the lentil soup, crushed tomatoes, and lemon juice. Add the rest of the seasonings except cinnamon & vinegar. Cover loosely and simmer for several hours (I like to take a nap while it's simmering). Add the leeks and onion, season lightly with salt and pepper, and cook for 10 minutes. Add the garlic and cook for 1 minute more.

Add the ham and and thyme and stir to combine. Pour in 4 cups of water plus the tomatoes and beans. Add more water if needed. Remove and discard bay leaf. Add pork rinds; stir. Bring to a boil, then turn off heat.

Add peas, and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Add the ham hock, whole carrot, garlic, celery, whole onion, bouquet garni and water and bring to a boil. Cover partially and cook over moderate heat until the beans are just barely tender, about 1 1/2 hours. Add the frozen beans to the pan and return to the boil. Once boiling, cook for a further 2 minutes.

Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

remove

Remove from heat; cover and let stand 1 hour or overnight. Drain and rinse beans. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 minutes. Remove skin and bones and cut meat into bite-size pieces. Return ham to pot and add drained limas.

Remove bay leaf before serving. Remove bay leaf before serving. Remove ham hocks or ham, cut off meat and return meat to pot. Makes 12 to 16 servings.

Remove ham hocks and set aside to cool. Dice meat and return to soup. Remove bay leaf before serving. Remove bones and chop ham. Add chopped onions and celery.

stir

Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Stir occasionally. After beans are tender add salt and pepper to taste. Do not add salt before this as it can toughen the beans.