Ham and bean soup with ham bone full#

Let it simmer just until softened and wilted, about 5 minutes. Then add the puree back into the soup.Īdd the kale. If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.

(see store locater) as well as here on Amazon.īring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes. Aneto is based in Spain just outside of Barcelona and you can find their broths and paella cooking bases in some stores throughout the U.S. To learn more about this exceptional broth company, check out our article about our tour of their factory. No additives, flavorings, yeast extracts, powders, preservatives…nothing but pure, wholesome, REAL ingredients. I’m using my favorite brand, Aneto, that’s 100% natural and made with real, free-range chicken and real whole vegetables. Add the celery, carrots and garlic and cook for a further 4-5 minutes.Īdd the beans and the chicken broth. Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. I like to make a double batch so there’s enough for leftovers. This Ham and Bean Soup tastes even better the next day after the flavors have had more time to meld. If you don’t have any of those you can slice up some flavorful sausages. You can also substitute a ham bone or smoked ham hock. You can use white beans such as great northern, navy, cannellini, etc. You can also add other veggies of your choice (e.g., broccoli, cauliflower) or omit others (e.g., kale). You can either keep it brothy or you can puree a cup or two at the end for a thicker, creamier texture – whichever you prefer. You have a lot of options with this bean and ham soup. It was a family hit and even my kids asked for seconds!

This hearty soup includes protein-rich ham and beans with fiber- and nutrient-dense veggies for a one-pot complete meal. This Ham and Bean Soup recipe is a great way to use up leftovers (such as an Easter or Christmas ham) along with a variety of seasonal vegetables. And with many soups you can use whatever veggies/beans/grains/pasta you happen to have on hand. One of the things I love about them is that they’re the perfect vehicle for packing in a bunch of healthy ingredients, including an endless variety of vegetables.

Whether thick and creamy or thin and brothy, I love them all. Soups and stews are among my most favorite types of meals. One ham bone with meat attached or a ham hock 2 stalks celery with greens attached, chopped 2 large carrots, peeled and chopped 1 large onion, diced Four 15. I’ve teamed up with Aneto to bring you this post. Simmering the ham hocks for an extended period deeply flavors the soup and yields tender meat.

Ham and bean soup with ham bone full#

This Ham and Bean Soup is hearty, full of flavor and packed with nutrient-rich ingredients! Its flavor is even better the next day, making it perfect for leftovers. Cooking the beans directly in the soup contributes to a thick, creamy consistency.