Time 5h20m Number Of Ingredients 18 Steps:
Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes. Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high. Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil. Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now. Reduce the heat to medium-low so the soup is at a somewhat energetic simmer–it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn’t cooking down, you may want to increase the heat to medium. Every stove is different, so don’t just set it and forget it. Periodically check liquid levels. In the last hour of cooking, add the fresh parsley, and cook for another hour. It’s done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don’t break down during the cooking process before serving. This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.
Time 3h Yield 9 Number Of Ingredients 12 Steps:
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Time 7h15m Yield 10 servings (3-1/2 quarts). Number Of Ingredients 13 Steps:
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.
Time 1h10m Yield 10 Number Of Ingredients 14 Steps:
Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes. Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth. Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.
Time 4h40m Number Of Ingredients 12 Steps:
Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour. After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour. Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!
Time 2h15m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.). Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste. If using a ham bone remove ham from bone while the veggies are cooking and discard the bone. When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don’t want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).
Time 3h30m Yield 18 servings (4-1/2 quarts). Number Of Ingredients 17 Steps:
Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. , Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender.
Time 4h20m Yield 8-12 serving(s) Number Of Ingredients 11 Steps:
In a large pot place first six ingredients and add enough water to cover the ham bone. Bring to a boil. Reduce heat and simmer for 40-45 minutes. Remove the ham, & Bone and let cool. Place cooled ham in the refrigerator.Continue simmering the broth for approximately 3-4 hours. Add the string beans and continue cooking until almost tender, approximately one half hour. Add the potato chunks and cook until tender. De-bone the ham cutting meat into bite sized chunks. When potatoes are cooked & string beans are tender add the ham back to the pot. Add salt to taste. Serve with hot biscuits & butter.
