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 garlic until tender and slightly browned, about 5 minutes. Add water, ham
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.
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
eat. Saute onions, carrot and celery, stirring, for 5 mins, or until
Melt 3 tbsp of butter in a large saucepan and saute the leeks. Add half the peas and pour in the stock. Bring it to a boil and simmer for about 10 mins.
Melt the rest of the butter in a large non-stick pan and cook the ham for 3-4 mins, until it's crispy.
Stir the cream into the soup and puree it with a blender. Add the rest of the peas, bring the soup to a boil and simmer for about 3 mins. Add the sugar and season to taste. Add the ham and sprinkle with parsley to garnish. Serve with a baguette.
ombine the potatoes, celery, onion, ham and water in a stockpot. Bring
b>and all dry seasonings and bring to a boil on the stove for
ght or for 12 hours in large bowl. Drain beans and reserve
>soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and
boil, reduce heat, and summer for 5 minutes.
Remove from
Place beans in a Dutch oven or soup kettle; add water to cover
Sort through and rinse beans; drain.
In a large saucepan bring beans and splitpeas along with 6 cups of water to a boil.
Boil for 10 minutes, then drain, rinse, and drain again.
Place the drained beans in the crockpot along with the ham, onions, carrots, basil, oregano, salt, pepper, bay leaves, and last 6 cups of water.
Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
Remove bay leaves and adjust seasoning for salt and pepper if necessary.
Add potato, cauliflower, and carrots; cover and steam until very tender
inches above beans and bring to a boil for 2 minutes. Remove
Rinse the beans, sorting out any broken or
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
Lightly mash beans with potato masher to slightly thicken.
Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.
ilk mixture into the stockpot, and cook soup until heated through. Serve