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.
and celery in oil and add to soup.
Saute potato and garlic
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.
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
>- And finally, you will need 4 cups of diced ham. Normally
Heat oil in a pot over medium heat. Add carrots, celery, and onion; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, great Northern beans, kidney beans, and ham. Stir in water and rosemary. Season with salt and white pepper. Simmer, stirring occasionally, until vegetables are soft, about 30 minutes.
Use no salt.
Boil potatoes, celery and onion until soft. Save water for soup. Add the Great Northern beans to the potatoes and water.
Add more water.
Break chunks of ham into soup. Add parsley and pepper. Do not add salt because of ham. Add more water, if necessary. Simmer on low until hot. Stir occasionally to keep from sticking.
Use for summer picnics or on a cold winter day.
Serves 6 or more.
Add potato, cauliflower, and carrots; cover and steam until very tender
Slice ham off bone and dice.
Cover with water and boil for 2
Soak the beans overnight; drain and cook in the ham broth with the bone until tender.
Add the other vegetables and cook them until they are soft.
Remove the bone; add parsley and pieces of leftover ham.
Simmer for a few minutes, then serve.
It will be thick and delicious.
oil, cover reduce to mild and simmer for about 1 1
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.
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
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