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Tag: winter soup

Ham & Bean Soup

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Ingredients

  • 1 Tablespoon garlic, chopped
  • 1 medium onion, minced
  • 1 Tablespoon canola oil
  • 3 stalks celery, chopped
  • 2 large carrots, diced
  • 2 15-ounce can beans or 4 cups cooked beans
  • 6 cups low-sodium broth
  • ½ pound cooked ham, chopped
  • 1 teaspoon black pepper

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. In a large soup pot, combine garlic, onion, and oil. Cook for 5-7 minutes or until onion begins to brown.
  3. Add celery and carrots. Cook for another 3-5 minutes until celery begins to soften.
  4. Add beans, broth, ham, and black pepper.
  5. Bring to a boil then reduce heat to medium.
  6. Cover with lid and cook for 20-30 minutes or longer. 
  7. Serve hot with whole grain bread.

Makes 6 servings

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Note: If using dried beans, please use one of the cooking methods below.

Cooking Dried Beans

  1. Wash hands in warm soapy water.
  2. Rinse beans in cool water, then follow one of the methods below.

Quick Cook Method

  1. Put the beans in a large pot and add 12 cups of water.
  2. Bring to a boil and boil for 2 minutes, then remove from heat. Cover pot and let sit for 1 hour.
  3. Discard soaking water and add fresh water to cover the beans. Return to heat and simmer for 1-3 hours, adding water if needed.

Overnight Method

  1. Put the beans in a large pot and add 6 cups of water.
  2. Let soak for 6 or more hours in the refrigerator.
  3. Discard soaking water and add fresh water to cover the bean. Bring to a boil then simmer for 1-3 hours, adding water if needed.

Crockpot Method

  1. Put the beans in a crockpot and add 6 cups of water.
  2. Cook on high 5-8 hours or until beans are tender.
  3. Discard soaking water.

Instant Pot Pressure Cooker Method

  1. Soak beans overnight or for several hours in the fridge.
  2. Rinse and discard cracked or split beans and pour into Instant Pot.
  3. Add water (about twice as much water as beans, at least 1-2 c. in a pressure cooker).
  4. Close and seal pressure cooker.
  5. Cook on manual pressure for 25-30 minutes.
  6. Release pressure when finished cooking. Be careful as hot steam escapes.
  7. Drain beans in a colander.
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