Tag: white beans

White Bean, Kale, Potato, and Ham Soup

by Pam on May 27, 2013

The weather has been so extreme lately. Two weeks ago it was in the mid 80′s and sunny while last week it was in the 50′s and rainy. While it was so dreary outside, I decided to make a big pot of soup. I found a bag of white beans in the pantry, some veggies in the refrigerator, and a ham hock in the freezer – perfect ingredients for a hearty and comforting batch of soup. It smelled amazing while cooking and tasted even better. I served the soup with freshly baked bread and my House Salad^[1] for a delicious meal that we all enjoyed.

Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be “soaked” and ready to cook.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken stock to the Dutch oven followed by the quick soaked white beans and ham hock. Cover with a lid and cook for 2 1/2 hours. Add the diced potato to the pot and cook for 30 minutes. Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes. Remove the fat and bone from the ham hock and shred the pork into small pieces.

Taste and re-season if needed. Ladle into bowls and serve with some crusty freshly baked bread. Enjoy.

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White Bean, Kale, Potatoes, and Ham Soup

Yield: 8

Total Time: 4 hours

Ingredients:

4 cups of water
1/2 lb of dried white beans
2 tsp of olive oil
1/2 sweet yellow onion
2 carrots, peeled and diced
2 stalks of celery, diced
1 clove of garlic, minced
6-7 cups of chicken stock
1 ham hock
1 yellow potato, diced
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Quick soak the white beans by first rinsing the beans in cold water then put them in a large pot and cover with about 4 inches of fresh cold water. Place on the stove over high heat. Bring to a boil, cover, and remove from heat. Let them sit for 1 hour. Drain. The beans will be “soaked” and ready to cook.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken stock to the Dutch oven followed by the quick soaked white beans and ham hock. Cover with a lid and cook for 2 1/2 hours. Add the diced potato to the pot and cook for 30 minutes. Add the kale and season with sea salt and freshly cracked pepper, to taste; cook for 15 minutes. Remove the fat and bone from the ham hock and shred the pork into small pieces. Taste and re-season if needed. Ladle into bowls and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Slow Simmered White Bean and Ham Soup

by Pam on December 15, 2013

This is one of our favorite soups in my home. My son and husband absolutely love it and so do my daughter and I. I have a quick and easy version of this soup here^[1] but when I have time, I make this slow simmered version. It just tastes so comforting, flavorful, and delicious. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. By the end of the day, the soup is creamy, smoky, thick, and hearty. I serve it with my House Salad^[2] and freshly baked biscuits^[3]. This soup is always a hit in my home and the leftovers are fantastic.

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

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Slow Simmered White Bean and Ham Soup

Ingredients:

1 lb of dried white beans
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

A BIG THANK YOU!!

I received a gift package yesterday from The Pampered Chef ^[6]and couldn’t wait to see all of the new products they sent to me. While oohing and ahhing over my new gadgets, my daughter said, “They sure know how to pamper a chef”. I couldn’t have said it any better. Thank you Pampered Chef^[7]!

References

^{^} here (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} biscuits (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} The Pampered Chef (www.pamperedchef.com)
^{^} Pampered Chef (www.facebook.com)

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White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth^[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages. I loved the simplicity of this soup. No fancy herbs. No heavy cream. Just basic ingredients that when combined made an outstanding soup. We all loved it and enjoyed hearty bowls of soup for dinner. I love watching my kids eat the kale without any qualms… it does my heart good! I served this soup with my House Salad^[2] tossed with Fran’s Vinaigrette^[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Print^[4]

White Bean Soup with Kale and Turkey Italian Sausage

Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)