Best 5 Ham Bean Soup With Rivels Recipes

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Ham bean soup is a hearty and comforting dish that is perfect for a cold winter day. It is made with ham, beans, vegetables, and a flavorful broth. Rivels are a type of dumpling that are often added to ham bean soup. They are made with flour, baking powder, and salt. When they are cooked in the soup, they absorb the flavors of the broth and vegetables. Ham bean soup with rivels is a delicious and easy-to-make soup that is sure to warm you up on a cold day.

Let's cook with our recipes!

CONTEST-WINNING HAM AND BEAN SOUP



Contest-Winning Ham and Bean Soup image

I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 15

1 pound dried navy beans
2 medium onions, chopped
2 teaspoons canola oil
2 celery ribs, chopped
10 cups water
4 cups cubed fully cooked ham
1 cup mashed potatoes (without added milk and butter)
1/2 cup shredded carrot
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1/4 cup minced fresh parsley

Steps:

  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.

HAM AND BEAN SOUP II



Ham and Bean Soup II image

Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

Provided by Diane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 9

1 pound dry navy beans, soaked overnight
4 quarts water
1 pound leftover ham bone with meat attached
1 onion, finely diced
2 carrots, sliced
2 stalks celery, diced
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon paprika

Steps:

  • In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
  • Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
  • Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 g

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

HAM & BEAN SOUP WITH RIVELS



Ham & Bean Soup With Rivels image

This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.

Provided by keen5

Categories     One Dish Meal

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 large onion, chopped
2 -3 stalks celery, chopped
2 tablespoons margarine
2 ham hocks, if desired (This adds more flavor)
2 (32 ounce) cans great northern beans
1 cup all-purpose flour
1 raw egg
1 pinch salt

Steps:

  • In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
  • Cook until ham hock is tender and celery is cooked down.
  • Remove ham from bones, discard fat and return ham to pot.
  • Add both cans of Great Northern beans.
  • Bring to a boil.
  • Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
  • Combine the flour, raw egg and salt in a small bowl.
  • Stir together till crumbly with a fork.
  • May have to use your fingers.
  • Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
  • Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
  • If you want more rivels, repeat the steps for making them.
  • Lower heat to simmer, uncovered about 7 to 10 minutes.
  • Stir occasionally to prevent sticking.
  • Cover and cook 5 minutes more.

Nutrition Facts : Calories 247.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 21.1, Sodium 59, Carbohydrate 41.2, Fiber 10.6, Sugar 0.9, Protein 13.9

" NOT YOUR AVERAGE" HAM & BEAN SOUP!



At one time I was making "Cowboy Caviar" at least once a week, but have since tapered off to maybe once every six months. Having an excess of canned beans (all kinds) in the cupboard I decided to make some bean soup. I got the ham bone in the pot and started emptying the cupboard. This is the result, tho measurements aren't exact, they're close. My dh, ds and our Mexican neighbor think I should "patent" this! It is probably too spicy hot for little ones.

Provided by jrtfan

Categories     Beans

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 meaty ham bone
1 -2 cup ham, cubed
1 large onion, chopped
2 -3 carrots, sliced
2 -3 celery ribs, sliced
2 -3 tablespoons ham soup base
8 -10 cups water
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can navy beans, drained
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can jalapeno beans, undrained
1 (10 ounce) can rotel extra hot tomatoes and green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic, minced

Steps:

  • Place ham bone, onion, celery, carrots and water in a large stock pot.
  • Bring to a boil and reduce heat to simmer, skimming foam occasionally.
  • When meat is starting to separate from the bone, remove bone and allow to cool.
  • Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
  • Add beans, whatever kind you like, tomatoes and continue to simmer.
  • Remove ham from bone and return ham to soup mixture along with cubed ham.
  • At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
  • I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.

Tips:

  • Soak the beans overnight: This will help them cook faster and more evenly. You can also use a quick-soak method by boiling the beans for 1 minute, then removing them from the heat and letting them soak for 1 hour.
  • Use a variety of beans: This will give your soup a more complex flavor and texture. Some good options include pinto beans, navy beans, and black beans.
  • Don't overcook the beans: They should be tender but still hold their shape.
  • Add the ham bone to the soup early on: This will give the soup a rich, hammy flavor. You can also use a smoked ham hock or leftover ham.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a splash of vinegar or lemon juice for a bit of brightness.
  • Serve the soup with crusty bread or crackers: This will help you soak up all the delicious broth.

Conclusion:

Ham and bean soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious ham and bean soup that your family and friends will love.

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