Tag Archives: white bean

Quick and Easy Ham and White Bean Soup

23 Apr
Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Spring has been on a springboard in my neck of the woods in terms of temperature. While it is now seasonably cool, we had a great stretch of really warm and sunny weather for the last week. With cooler weather, there is nothing better than a hot bowl of comforting soup. And with leftover ham and ham broth in the freezer, this meal was a snap!

After I took my photos, hubs and I both decided we wanted it creamier so I processed half of it in my Ninja then stirred it back in. This step is optional, and I didn’t even take another photo of it creamy that way as I can be lazy that way. Just like you can be lazy in making this soup as it’s that easy!

Quick and Easy Ham and White Bean Soup

1 tablespoon olive oil
1/2 cup each chopped onion, celery, and carrots
4 ounces chopped ham
1 teaspoon minced garlic
2 15-ounce cans cannellini beans, drained and rinsed
4 cups ham broth (you can sub in chicken or veggie broth)
1/8 to 1/4 teaspoon dried crushed rosemary
Small sprig of thyme
Ground black pepper, to taste
1/2 teaspoon Liquid Smoke (I used Stubb’s Hickory)
1/8 teaspoon smoked Paprika

The Holy Trinity

The Holy Trinity

Saute the veggies in the oil until soft, 5 to 7 minutes.

Ham, Veggies, and Spices

Ham, Veggies, and Spices

Add the ham, garlic and spices and cook 2 to 3 minutes more.

Ham Broth and Beans

Ham Broth and Beans

Pour in the ham broth and beans. Add the rest of the seasonings, and taste to adjust.

Simmering the Ham and Bean Soup

Simmering the Ham and Bean Soup

Simmer for about a half hour or more until ready to eat. Optional: Puree half the soup in a blender or processor and stir back in before serving.

Ta-Dah!

Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

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White Bean and Sausage Crock Pot Soup

28 Mar
White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

I made this soup a few weeks ago when the weather was dreadful and snowy. Then spring leapt out of nowhere and trees and flowers began budding and birds were singing their little hearts out. But alas, winter appears to be keeping its grip as a cold front will make it’s way down this week. We can only hope the fragile buds and flowers will hang on through it.

If it’s still a bit chilly in your neck of the woods, here’s a warming, hearty soup to tide you over until spring hits your area.

White Bean and Sausage Crock Pot Soup

2 cups dried Navy Beans, soaked overnight (or 2 cans white beans)
1/2 cup chopped onion
1 stalk celery, diced
1/2 cup chopped carrots
2 teaspoons minced garlic
1/2 teaspoon dried rosemary, crushed
Pinch of dried thyme, crushed
1 teaspoon dried parsley
5 cups homemade or low sodium chicken broth
1 can diced tomatoes, or 12 cherry tomatoes
7 ounces Turkey Sausage (1/2 link), sliced
Shredded Parmesan cheese, for serving

Drain and rinse the beans (either dried or canned) and add to the slow cooker. Toss everything else except the cheese into the pot, then set on low for 8 to 10 hours or high on 5-6 hours, That’s it! Serve with shredded Parmesan cheese, and crusty bread.

White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

Hearty Spicy Kale and Pork Soup with White Beans

21 Dec
Hearty Spicy Kale and Pork Soup with White Beans

Hearty Spicy Kale and Pork Soup with White Beans

I had made a small promise to myself earlier this year that I was going to cook something with kale. In all my years of cooking, this is one vegetable that I just never got around to using. Of course, now that I’ve made this absolutely delicious soup with it, I’ll have to rotate it into our diets. It’s chock full of vitamins and calcium and a chemical with anti-cancer properties. YES! More Kale! I have adapted this soup I found from Eating Well magazine by kicking it up a notch and using Hungarian Paprika and Ancho Chile Powder in place of the smoked paprika, among other modifications. The entire family really enjoyed it and trust me, their is no lack of flavor in this hearty soup. We sopped it up with big thick slices of French bread, which you’ll want to pair this with to get every last yummy drop in your bowl.

Hearty Spicy Kale and Pork Soup with White Beans

1 tablespoon olive oil
1 pound boneless pork  loin or chops, trimmed and cut into bite-size pieces
Mrs. Dash Table Blend
Ground Black Pepper
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
1/4 cup red wine
4 Roma (plum) tomatoes, chopped
4 to 5 cups chicken or turkey broth, homemade or low sodium
1 bunch of kale, ribs removed and chopped
1 can white bean

Kale and Pork Soup with White Beans

Kale and Pork Soup with White Beans

This is one of those recipes where you’ll want to chop everything up in advance. Once all the chopping is done, the preparation is quite simple.  Start out by heating the oil in a dutch oven or soup pot on medium high. Generously season the pork with the Mrs. Dash and black pepper, then add to the pot. Brown the pork on all sides, then remove to a bowl and set aside. Add the chopped onion to the pot, and cook for about five minutes until starting to soften. Then add the minced garlic, Hungarian paprika and ancho chile powder. If you don’t have those two ingredients, you can substitute with regular or smoked paprika and add some crushed red pepper to taste to make it spicy. Stir for about a minute longer, then add the red wine and chopped tomatoes, stirring to scrape up any browned bits on the bottom. Now add the broth, then bring to a boil. Add the kale (it looks like a lot, but it all wilts down just like spinach) until it’s mixed in, then turn down the heat to a low simmer. Add the pork back in and the white beans (I used cannellini) and continue simmering until ready to eat. You could probably eat it right away but I wanted the flavors to meld so let it simmer before about an hour before eating. Serve with thick slabs of crusty French bread. Mmmmmm!

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