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Full Online Book HomeLearning KitchenSoups - Bean - Ham-bean Soup
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Soups - Bean -  Ham-bean Soup Post by :Sen_Ze Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1909

Click below to download : Soups - Bean - Ham-bean Soup (Format : PDF)

Soups - Bean - Ham-bean Soup

2 cups mixed beans
shredded ham and/or ham hock
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
1 large can chopped tomatoes
Salt, pepper, rosemary, thyme and dry mustard. (about 2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon of the other spices

If making on top of the stove: Cover ham hock or ham pieces with water, cook 1/2 hour. Add 2 cups dried beans which have been soaked overnight and drained, 1 can tomatoes and 1 cup each of the celery, carrots, and onions. Cook for 2 1/2 hours. Season.

Crock pot: Rinse beans and put all ingredients in the crock pot for 8 hours. Add 2 plus cups of water. I cooked the soup on high. Frezzes well.
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Soups - Ham And Lima Bean Soup Soups - Ham And Lima Bean Soup

Soups - Ham And Lima Bean Soup
1 lb. Dry Lima Beans (large) 2 (14.5 oz.) Cans Chicken Broth 1 (28 oz.) Can Italian Seasoned Diced Tomatoes 1/2 Cup Water 1/2 Cup Chopped Onions 1/2 Cup Chopped Celery 1/2 Cup Chopped Carrots 1 Meaty Ham Bone 1 tsp. Thyme Freshly Ground Pepper 1 Cup Chopped Cooked Ham Soak beans overnight in 8 Cups water. Drain and rinse beans the following day. Place in a large pot with chicken broth, tomatoes, water, onions, celery, carrots , ham bone, thyme and pepper. Simmer, covered until beans are tender and soup is thickened, about 1 1/2 hours. After one hour of

Soups - Bean -  Greek Bean Soup (fasolada/fasolia) Soups - Bean - Greek Bean Soup (fasolada/fasolia)

Soups - Bean -  Greek Bean Soup (fasolada/fasolia)
1 pound navy/white haricot beans, soaked overnight 1/2 cup olive oil. 2 cups chopped onions. 2 teaspoons minced garlic (optional.) 1 large carrot, chopped. 2 stalks celery including the leaves, chopped. 1 (6 oz.) can tomato puree. 3 quarts water. 1 cup chopped flat leaf parsley. Salt and pepper to taste. Sauté the onion, garlic, carrot, and celery in oil until limp. Add the tomato puree and the water. Bring to a boil. Drain the beans and add them. Add salt and pepper to taste. Simmer for about 2 hours, or until beans are tender. Add the parsley 15 minutes before