We all love a good dish of comfort food, and for a lot of people, ham and bean soup is comfort food that everyone can enjoy. Ham and bean soup is a very popular soup in the US. People love to eat this warm, comforting dish on cold winter mornings or when they are feeling cold and lazy. It’s a nice comforting soup that takes far less effort than you may think. This delicious soup is another great dish for any occasion. It’s a great dish to have on hand because it’s very easy and it makes a great Sunday supper.
Today I am going to share with you a Pioneer Woman ham and bean soup recipe that is super easy and yummy. This ham and bean soup is a delicious and hearty soup that is perfect for cold autumn days. This recipe is one of my personal favorites, as it is comforting and filling. I love it so much that I often make more than one batch at a time. It’s also a great way to use up leftovers and make them into a delicious dinner.
This delicious traditional ham and bean soup is a real childhood favorite for the whole family. It’s not surprising that it’s a family favorite because it’s a healthy and tasty meal. It is very easy to make, and it can be prepared very quickly. Ham and beans soup can be stored in the fridge for about 4 to 5 days. As long as it is stored correctly, it keeps for about 3 to 4 months in the freezer. Be sure to allow the soup to cool at room temperature before storing.
How To Make Pioneer Woman Ham And Bean Soup
If you’re looking for a quick and easy soup recipe for the weekend, this ham and bean soup is a great option. It’s a hearty and delicious soup to bring to the table on a cold winter night. The soup itself is rich in protein, essential vitamins and other nutrients, and it’s also very easy to make. This recipe is best paired with a cold beer or wine. The soup is simple enough to make in advance, but it will be ready the day after you’re done making it. It goes great with a fresh salad or alongside some homemade bread. Give it a try today!
- Great Northern White Beans, 1 pound
- Chicken Stock (Low Sodium), 4 cups
- Thick-cut Ham (Cut Into 1 Inch Pieces), 1 pound
- Whole Onion (Diced), 1
- Whole Large Carrots (Peeled And Diced), 2
- Celery (Diced), 2 stalks
- Salt And Pepper (to taste)
- Garlic cloves (minced), 4
- Tomato Paste, 2 tablespoon
- Whole Bay Leaves, 2
- Parsley (minced), to taste
- Whole Roma Tomatoes (Chopped), 3
Rinse the beans once you’ve picked them through. Cover the beans with two inches of water in a large bowl. Soak the beans overnight.
Drain the beans and place them in a pot. Pour chicken stock and four cups of water over the beans. Bring to a boil, then reduce heat and simmer until the beans are soft.
Cook the Ham over medium heat in a large skillet until it is browned and just barely crisp. Transfer to a paper towel-lined plate.
Add half or two-thirds of the Ham to the beans and reserve the rest for garnish. Drain the ham grease and add the carrots, onions, and celery to the pan.
Season with salt and black pepper to taste, and cook until they start to soften about 3 to 4 minutes. Add the tomato paste and garlic, and let it simmer for a few minutes.
Add the vegetables to the beans. Stir and then add the bay leaf. Continue to simmer the beans until they are tender, about 1 and a half hours.
When the liquid level gets too low, add a cup of broth. Once the soup is ready for serving, taste it and add more salt and pepper if necessary. Add tomatoes if desired.
Chop the reserved ham and sprinkle with chopped parsley before serving. Enjoy!
Pioneer Woman Ham And Bean Soup
Cuisine type: Soups
Servings: 10 Servings
Preparation time: 20 Minutes
Cooking time: 1 Hour 20 Minutes
Total time: 1 Hour 40 Minutes
Also Read: Shoney’s Beef Cabbage Soup Recipe