I’ve used this soup with both ham bone and without, and it’s still just as delicious without. You can also use ham hocks and they will add lots of great smoky flavor to your soup. If your ham doesn’t have a bone don’t worry about it, but if it does, you’ll wan to to add it to the soup for that extra flavor. Ham bone –Shave off as much of the meat as you can, but it’s okay to leave some on.Ham –This recipe is so delicious that I would even go out to just buy a small ham to make the soup if I don’t have leftovers.If I had my way, I would make soup every night of the week during cold months. Simply remove it from the freezer and heat it up in a saucepan on the stove, add thick slices of French bread, cornbread, or rolls, and you’ve got yourself a cozy, nourishing dinner. You can even freeze this soup! Ham and bean soup freezes beautifully and can be stored in a freezer-safe container for a couple of months! It’s the perfect thing to have on hand when you’re too tired to prepare a meal. The flavors meld together deliciously and it just takes minutes to heat up. It will last up to three days in the refrigerator. In my humble opinion, this soup tastes even better the next day! So, I always make sure to have at least a good bowlful of leftovers in the fridge. A smoky ham steak or chunks of deli ham are also tasty options that will enrich the flavor of the soup. You can easily make this soup with a smoked ham hock, which can be found near the bacon and sausage at your grocery store. So your relatives polished off all the Christmas ham leftovers? No worries. What if I don’t have any leftover ham or ham bone? “Ooh, this reminds me of one of my favorite local restaurants! Love how flavorful and cozy this soup is!” -Jenn Frequently Asked Questions for Ham and Bean Soup Bay leaves are flavorful too, just remember to remove them before serving. Add a little heat with cumin and chili powder or red pepper flakes.Instead of chicken broth, make this with vegetable broth, or even bone broth if that is what you have on hand.This will give it a different taste and flavor, but will still be delicious. Substitute vegetable oil or canola oil for olive oil.Nobody will ever know they weren’t soaked for hours. If you prefer to use canned beans, just add them in the last hour or so of cooking (you don’t even have to drain and rinse them). Dried beans can take a long time to soak.Here are some more seasonings we love in this ham soup. You can season it later on if you feel it needs more salt. Your best bet to control flavors would be to start with the low-sodium broth. Ham and ham bone has a lot of sodium, so the flavor can get salty really quickly. Variations for the Best Ham and Bean Soup Thick enough to see and taste, but not so big that it is not bite-sized and hard to take a bite. Ham – Chop your ham into 1 inch pieces.Seasonings – Rosemary, thyme, dried sage, and mustard powder blend together to create a cozy flavor for this ham bone soup.The low sodium helps you to control the amount of salt intake in your soup. Chicken broth – I used a low sodium broth, but you are welcome to omit the salt and use chicken broth instead.Ham bone – Leftover ham bone is ideal for this bean soup recipe, but not necessary.Vegetables – Carrots, celery, and onions need to be chopped into small yet thick slices to cook evenly.It is a subtle hint of garlic that adds just the right amount of flavor. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |