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Stay warm this winter with a big bowl of old-fashioned ham and bean soup. It’s a hearty, healthy, budget-friendly meal the whole family will love. Loaded with chunks of savory ham, colorful vegetables, and a mind-blowingly flavorful broth, it’s both delicious and nutritious.
Ham and beans are often called ham and bean soup or navy bean soup. This soup is so popular because it's absolutely divine! Slow-cooking a leftover spiral ham bone with white beans unlocks so much flavor—it's smoky, savory, and even sweet.
This old-fashioned version of ham and bean soup starts with dried navy beans, but you could start with great northern beans instead. The first soak of the beans softens them, but they won't get tender until after they are simmered in the second step.
Step back in time and savor the flavors of the past with this comforting and hearty 1930s Ham & Bean Soup. Loaded with creamy navy beans, tender chunks of ham, and fresh vegetables, this soup is perfect for chilly nights or a cozy lunch.
While seriously freezing well below zero in Indiana, and again in Montana, I made pots of this steamy and hearty vegetable ham and bean soup. Along with skillets of crispy homemade cornbread. I’m constantly amazed by simple ingredients transformed into deliciously satisfying comfort food.
Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens. Course Entree, Soup. Prep Time 3 hours. Cook Time 2 hours.
Enjoy a warm and comforting bowl of Old Fashioned Ham & Bean Soup on chilly days. Our easy recipe features the classic flavors of Hanover Foods, bringing joy to your table.
Let’s talk about a favorite no-fail dish, Old-Fashioned Ham and Bean Soup. It’s both rich and cozy, with its mix of beans and smoked ham. It’s perfect for using up holiday ham leftovers. This recipe lets you pick your favorite beans, from navy to cannellini, to make it your way.
directions. Cook ham in water 2 to 3 hours or until meat is tender. Remove meat from bone and cut into bite-size pieces. Add celery, onions and carrots to broth; simmer until vegetables are tender. Add ham, beans and pepper. Bring to a boil, reduce heat and simmer 30 minutes.
This vintage recipe adapted from The New Antoinette Pope School Cookbook (1961)* will enable you to use up the rest of your ham and toss it into the freezer to savor on a chilly evening when you don’t feel like cooking. The original Hearty Ham and Bean Soup recipe called for a hambone.