Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
minutes. Add water, ham bone, and chicken bouillon; simmer until meat
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
he beans will foam up and overflow the pot. Occasionally, check
oil, cover reduce to mild and simmer for about 1 1
Add potato, cauliflower, and carrots; cover and steam until very tender
>and celery in oil and add to soup.
Saute potato and
Cover beans with water by 3 inches.
Soak overnight in fridge, Wash and drain.
Place all ingredients EXCEPT pepper and salt in a large pot.
Cover with water by 1/2 inch. Mix well.
Bring to a boil, reduce heat to simmer for 90 minute
Add water if needed as needed.
Remove ham shanks, split their skins, remove meat.
Discard the skins, fat, and bones.
Chop the meat, return it to the pot.
Season to taste.
Simmer 10 minute more.
May be served at this time but it's much better reheated the next day.
ans in a large saucepan and cover with 2 inches of
n a Dutch oven or soup kettle; add water to cover
Sort and wash beans and place in large dutch oven.
In a large saucepan, add all ingredients. Bring to a boil.
Lower heat, cover and simmer 30 minutes.
eans into a large container and cover with several inches of
In food processor or blender, coarsely chop carrots, celery, onion and ham.
In a 3-quart Dutch oven, heat just enough oil to lightly coat bottom of pan.
Saute ham and vegetables, but do not brown.
Add water and bay leaf; bring to a boil.
Reduce to simmer and add beans (with juice).
Cover and simmer on very low heat for 1 hour.
Stir occasionally to prevent sticking.
Use salt and pepper if needed.
This soup is better the next day.
oil. Add the salt and the beans and remove from heat. Let
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Bring broth, or water, to a boil and add beans, ham bone, carrots, celery, onion, garlic, mustard and bay leaves. Bring to a boil, reduce heat and let simmer for 60 minutes. Remove ham bone and discard. Stir in chopped ham and simmer 30 more minutes. Season with ground white pepper to taste.
eans: Rinse and pick over beans and place in a
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Combine yeast, water and Shredded Wheat biscuits.
Let