Soak navy beans according to pkg directions.
Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.
water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic
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
arge pot, combine herbs, beans, ham, onions, carrots, garlic, and water
BEAN-BARLEY SOUP MIX: In a bowl combine
(For the bean mix you can add to
Cover beans with chicken stock.
Add ham and onion.
Simmer 3 hours, or until beans reach mushy stage.
Add cabbage and carrots and simmer for an additional hour.
Add water if needed.
Remove the ham from the soup.
Let it cool and remove it from the bone.
Return the ham to the soup.
Season with salt and pepper to taste.
Skim off excess fat.
Wash navy beans.
Add 6-8 c. water.
Bring to a boil and boil for 2 mins.
Remove from heat, cover and let stand for 1 hour. Add ham bone and cook for 1 hour, covered till meat is tender. May need more water.
Remove bone, shred meat.
Add remaining vegetables and meat.
Cook 30 mins. or till tender.
Add a few dashes of Tabasco.
paringly to compensate for the ham hock and the additional diced
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
dd bacon and onion to bean mixture and heat until it
In large pot, heat beans to boiling; chop onions and add to beans.
Add salt and ham bone.
Cover and boil gently, 1 to 2 1/2 hours or until beans are soft and ham is tender.
Remove bone; add meat from bone to beans along with remaining ingredients; cook until tender.
Serve.
In soup pot, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 1 - 2 hours. Stir on occasion, checking liquid. May add water if needed.
nd add cheese and ham.
Simmer potato ham soup over low heat
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.
hen it should be a bean!
Place the beans in
Rinse and sort beans. Cover with cold water and soak overnight.
Drain beans and place in a large soup kettle or Dutch oven.
Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
(For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
Place ham bone, onion, celery, carrots and
at a large soup pot on