![]() We like this hearty soup with Bisquick biscuits, my no-knead bread recipe, beer bread, or southern cornbread. I like to serve this with a side of homemade baked goods. Continue to cook on high until the ham is heated through, about 30 minutes. Remove any ham and incorporate it back into the soup. Cook the soup on low for about 8 hours or high for 4-6 hours or until the beans are tender, retrieving the ham bone/hocks at around the 7-hour mark. ***See full instructions on the recipe card below How To Make In The Slow Cooker Remove the ham bone/ham hocks, remove meat and add to pot.Add beans and fresh thyme then simmer for 1 hour.Add water, salt, pepper, bay leaves, and ham bone then simmer for 1 hour.Saute onion, garlic, carrots, and celery until the onions are translucent. ![]() Rinse beans, check for stones, and soak beans.How To Make Ham And Bean Soup On The Stovetop Make-Ahead Tips: The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.To thaw, let it sit in the fridge overnight, then reheat on the stovetop! Can You Freeze This? This soup freezes beautifully! Allow it to cool completely and put it in freezer containers.How Long Can You Keep This In The Fridge? This will last in the fridge for up to four days.This is why some broths, like those for ramen or the bone-broth craze, are thick and viscous and why homemade stocks often come out of the fridge looking like a savory chunk of Jello. The collagen released from the bones during the cooking process becomes gelatin. If you’ve ever made homemade beef or chicken stock, you know nothing creates a rich stock like meat that’s still clinging to bones. ![]() They’re generally available at most supermarkets, often in the freezer section. If you don’t have a ham bone, you can use ham hocks. The beans work like little sponges to absorb all the flavor. The ham bone enriches the soup and helps infuse it with tons of ham flavor you just won’t get from tossing in chunks of cooked ham. These two go well with the smoky, salty qualities of the ham, but the soup itself will be a little thinner and the beans may take a little longer to cook. ![]() If you use great northern beans or cannelinis, both of them are bigger and the beans will hold their shape better. I like navy beans (yes, they got their name from being used as a military staple), the best because the beans will break down a little more and they’re the smallest and creamiest of the four. ![]() There are four major types of white beans, and you can use any of them for this soup: great northern, cannellini, baby limas, and navy (also called “pea beans”). Don’t use canned beans, they just don’t absorb the ham flavor like dried beans will. I prefer to use dried beans to make this soup. Don’t miss my creamy ham salad and ham tetrazzini! It’s truly amazing!! Best Beans For Ham And Bean Soup If you’re looking for more recipes to use up ham, check out my post for leftover ham recipes. There’s so much natural flavor in ham since it’s cured with lots of different seasonings, and making this soup with a ham bone really ups the flavor game here. This soup is one of my go-to recipes when I have leftover ham, particularly if there’s a lonely ham bone calling my name. It’s hearty, comforting, and perfect to take off the chill of a blustering day. Soup’s on with my easy-but-exceptional soup! My ham and bean soup is full of hearty, creamy white beans with just a hint of fresh thyme and tender chunks of everyone’s favorite smoky, salty piece of pork. ![]()
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