Time 45m Yield 4 Number Of Ingredients 11 Steps:
Bring water to a boil in a pot; add chicken bouillon and stir until dissolved. Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil. Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Time 30m Yield 7 servings. Number Of Ingredients 11 Steps:
In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.
Time 1h1m Yield 8 (1 1/2-cup) servings Number Of Ingredients 19 Steps:
Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain. Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender. Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin. Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender. Heat oven to 400°F. Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired. Serve toasted bread slices with soup.
Time 6h15m Yield Serves 8 Number Of Ingredients 10 Steps:
Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.
Time P1DT3h Yield 8 Number Of Ingredients 12 Steps:
Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely. Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour. Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more. Remove ham bone from the soup. Season with salt and pepper.
Time 4h25m Yield 8 servings (about 2 quarts). Number Of Ingredients 11 Steps:
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Time 3h30m Yield 10 Number Of Ingredients 14 Steps:
Boil sausage to remove excess fat, and cut into bite-size pieces. Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat. Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours. Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
Time 10h25m Yield 12 Number Of Ingredients 18 Steps:
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large saucepan, add all ingredients. Bring to a boil. Lower heat, cover and simmer 30 minutes.
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 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large kettle or Dutch oven, combine all ingredients. Bring to boiling. Reduce heat. Simmer, covered for 20 minutes. Remove bay leaf. Serve at once.
Time 2h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Cover beans with water by 3 inches. Soak overnight in fridge, Wash and drain. Place all ingredients EXCEPT pepper and salt in a large pot. Cover with water by 1/2 inch. Mix well. Bring to a boil, reduce heat to simmer for 90 minute Add water if needed as needed. Remove ham shanks, split their skins, remove meat. Discard the skins, fat, and bones. Chop the meat, return it to the pot. Season to taste. Simmer 10 minute more. May be served at this time but it’s much better reheated the next day.
