Melt butter in large pot or dutch oven and saute on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
Once at boil, bring down to a simmer for abut 20 minutes
Remove bay leaves. Using potato masher, mash beans to desired thickness
In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Rinse and sort the navy beans. Place in
sort beans, rinse and add to stock pot.
>soup pot, brown the Italian sausage; drain off fat. Add ham
such as Instant Pot(R)) and select Saute function. Heat oil
In large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat.
Reduce heat and simmer until beans are tender, about 90 minutes. Discard bay leaf and thyme sprigs.
Remove ham hocks from soup and let cool slightly. Pick meat from the bones and shred into bite sized pieces. Discard bones, fat and skin.
Return meat to soup and heat through. Serve garnished with parsley.
Put navy beans, chicken broth, water, tomatoes, carrots, onion, and celery into an electric pressure cooker (such as Instant Pot(R)). Seal pressure cooker and turn the venting knob to point at \"Sealed.\" Press the \"Manual\" button for high pressure and set timer for 45 minutes. When countdown is complete, release pressure naturally according to manufacturer's instructions.
Remove lid, stir in pork and beans and ham. Season with salt and pepper.
aucepan, combine beans and water.
Cover pan and let stand in
The night before, put beans in a large bowl. Cover with water and soak overnight. The next morning, drain and put beans in a 4-quart crock-pot. Add 6 cups water, carrots, celery, potatoes, garlic powder, minced onion, salt, pepper, smoked ham, bouillon cubes and chives. Stir well. Cook on low 8 to 10 hours. Makes 6 to 8 servings.
tock pot, add oil and saute onions and garlic over medium heat
Soak beans overnight; drain. Add 7 1/4 cups of water and cook 1 hour. Add potatoes, onion, carrot, catsup, salt, pepper and ham. Simmer 30 minutes or until beans and vegetables are tender.
he ingredients in a bowl and mix with hands to combine
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency.
Add all other ingredients and simmer 2 hours on low.
Add smoked sausage, if desired.
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
Brown ground chuck and drain.
In large saucepan add soup, tomato sauce and meat.
Use one empty soup can and add milk (enough to make almost a full can).
Add to soup mixture.
Slowly allow to heat to desired temperature (no need to boil).
Add cheese and stir to melt.
Add crumbled bacon just before serving.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
BEAN-BARLEY SOUP
br>Stock:
Place ham shank in crockpot and add just enough
ater over beans and let stand 1