HAM AND BEAN SOUP RECIPE #VEGAN #SOUP
How would you utilize that remaining ham from your vacation feast? Make this Ham and Bean Soup Recipe to utilize your ham scraps in a totally new supper. This simple, sound supper is ideal for a virus Winter day.
How Do You Make A Good Ham And Bean Soup
It's tied in with including surfaces and flavors. This Ham and Bean Soup has beans, carrots, celery, tomatoes, cabbage and ham. The appetizing juices will warm you up on the coldest days. Crisp fixings arranged starting with no outside help make this soup the best!
This soup formula is an incredible method to go through that extra ham from your vacation feast. Here are several plans for those occasion hams to kick you off: Pineapple Honey Glazed Ham – Orange Honey Baked Ham
Would you be able to utilize canned beans in this soup?
Truly, you can. I'm not against utilizing canned beans when that is the thing that you have close by. Simply ensure you wash the canned beans completely before adding to the soup. You likewise won't have to cook the beans with the goal that diminishes the cooking time. In the case of utilizing canned beans, cook the juices and veggies until carrots are fork delicate at that point include the beans and ham.
In any case, I profoundly suggest utilizing dried beans. It takes some arranging since you have to douse the beans. Be that as it may, it merits that additional exertion.
INGREDIENTS
1 Lb Dried Navy Beans
3 Tablespoons Oil
1 White Onion, (chopped)
4 Carrots, (chopped)
2 Celery Stalks, (sliced)
5 Garlic Cloves, (finely chopped)
64 ounces Chicken Stock
14.5 ounce Can Fire Roasted Diced Tomatoes
1 Bay Leaf
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Herbs
Fresh Cracked Pepper
2 Cups Shredded Green Cabbage
2-3 Cups Chopped Ham
Salt - to taste (if needed)
INSTRUCTIONS
- Rinse dried beans then cover with several inches of water. Soak beans over night then rinse again.
- Heat oil in large dutch oven pot over high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.
- Add beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.
- Remove lid and add ham and cabbage. Cook for 15-20 more minutes. Salt to taste (This will vary depending on the saltiness of the ham. The soup may not even need salt.) Discard bay leaf and serve.
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