Time 10h Yield 8 servings Number Of Ingredients 12 Steps:
Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight. Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer. While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish. Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine. Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours. When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
Time 1h40m Yield 10 servings. Number Of Ingredients 9 Steps:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Time 1h30m Yield 4-6 bowls, 4-6 serving(s) Number Of Ingredients 16 Steps:
Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft. Heat oil or lard in a heavy pot with lid. Chop bacon into cubes and heat gently in the fat/oil. Chop onions fine and braise until translucent. Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring. Add the beans with the cooking water and stir. Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil. Add peeled and finely dice potato. Cover and set to simmer 15 minutes. Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds. Add the sauerkraut to the pot and stir well, simmer gently. Peel and chop the tomatoes, and stir into the broth. Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.
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.
More about “ham bean and bacon soup with sauerkraut recipes”
Time 50m Yield 10-12 servings (3 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.
