HAM 15 BEAN SOUP RECIPE + WonkyWonderful
Cook meat and beans with onion, garlic, and broth/water. Simmer the mixture until beans are tender and then pull the meat from the ham hock to add to the soup. (Optional, add vegetables at the end of the cooking time for about 30 minutes) Add tomatoes, lemon juice, and seasonings. Swap out the 15 Bean Soup Mix for Cajun Bean Soup to change the.
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How to Freeze a Ham Bone. Place the ham bone in a freezer bag and make sure the top is well-sealed. It's best to use a vacuum bag to get all the air out and ensure freshness. If you don't have that option, remove as much air as possible from the bag. Check to make sure the bag isn't punctured by any of the sharp edges remaining on the bone.
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Make the Soup: Pour the 6 ½ cups of ham broth (or gel if cooled) into a large soup pan. If you didn't get enough broth for 6 ½ cups, add water or chicken broth to make enough for 6 ½ cups. Add beans to the ham broth. Simmer over low heat for 1 hour. Add the carrots, celery, onion, garlic, ground mustard and bay leaves.
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Make The Ham and Bean Soup. After the beans "rest" for an hour, rinse them, and put them into a large stock pot. Cover the beans with water (1 1/2 quarts), add the ham pieces and spices, and let it simmer on medium-low (covered) for 45 minutes. Add the carrots, celery, and onions and cook the ham and bean soup for 15 minutes longer.
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Place a freezer bag inside a bowl, and fold over the top so that the bag stands up in the bowl. Ladle in the desired amount of bean soup into the freezer bag. Unfold the top, then seal the bag after squeezing out the excess air. Leave some headroom to allow for some expansion during the freezing process. Lay the freezer bags flat in the freezer.
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When you freeze bean soup, it loses moisture. This is because when you freeze it, the water inside the beans contracts and shrinks. Thus, the beans end up shrinking too. Once you thaw the soup out, the beans expand again, which creates a lot of pressure inside the soup.
Navy Bean Soup is made with your leftover ham bone! Turn your leftover
The addition of flour to the Ham and Bean Soup will give it a nice velvety texture. Step 3: Add the stock. Slowly add glugs of chicken stock while stirring until a smooth, creamy sauce forms. Pour in the remaining stock then increase the heat to high to bring the soup to a boil. Step 4: Simmer.
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Add garlic, red pepper, and season lightly with salt and pepper. Add chicken stock, water, ham, beans, and bay leaves and bring to a boil. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
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Instructions. In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onions, celery and carrots. Sauté until onions are translucent and veggies are softened, about 7-8 minutes. Stir in the the minced garlic, thyme, rosemary, parsley, bay leaf and white pepper.
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Yes, you can absolutely freeze bean soup with ham! Freezing bean soup with ham is a great way to make the most of your leftovers and ensure that you have a delicious meal waiting for you when you need it. By freezing your bean soup with ham, you can save time and money, and reduce food waste. However, there are a few things to keep in mind when.
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Step 2: In large bowl, mix together carrots, celery, onion, garlic, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended. Step 3: Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!) Step 4: Add 1 bay leaf to each bag; seal and freeze. Step 5: Thaw; place soup in crockpot.
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Return beans to the pan and add fresh water, chopped ham, onion, and canned tomatoes. Bring soup to a full boil. Turn heat down to medium. Cook it on a high simmer for 2-3 hours, or until the beans are tender. Add in the salt, pepper, and other seasonings. Simmer for another 30 minutes then ladle into bowls and serve.
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To freeze ham and bean soup, start by allowing it to cool completely. Once cooled, transfer the soup into airtight containers or freezer bags, leaving some room for expansion. Label the containers with the date and store them in the freezer. When thawing and reheating the soup, do so over low heat to prevent the ingredients from breaking apart.
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Heat to boiling, reduce immediately and skim off any foam. The heat should remain on simmer. Add beans and cook very low heat for two hours or until the bean soup looks creamy. Remove the herbs and discard. Remove the ham bone and cut off any pieces ham, discarding any fat and put back into the soup.
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Slow cooker ham and bean soup. Start the soup. Add the beans, bone, onion, celery, garlic, thyme, salt, and pepper to the slow cooker. Add enough water or broth to cover the ingredients by at least an inch. Cook on low 6 hours (for soaked beans) or 9 hours (for unsoaked beans). Add the carrots.
Crock Pot Ham and Bean Soup
Add garlic, then cook for 30 seconds. Add onion and celery, cook till beginning to soften. Add 12 cups water, ham bone and pre-soaked beans. Bring to boil and cover, reduce the heat to low and cook for 1 1/2 hours or until the beans are tender. Add rosemary, chopped ham, salt, and pepper. Cook uncovered for 30 minutes.
