Best 5 Sheilas Bean Ham Soup Recipes

THE BEST BEAN AND HAM SOUP

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

BASIC HAM AND BEAN SOUP

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.

JAMAICAN HAM AND BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

SHEILA'S BLACK BEAN SOUP

Steps:

• Cover the sundried tomatoes with the boiling water and set aside.
• In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
• Add the cumin, 1/3 cup water and tomatoes.
• (Break up large chunks if you haven't already zapped them.).
• Bring to a boil.
• Cover and simmer over low heat for 5 minute.
• Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
• Drain and chop the sundried tomatoes and add to soup.
• Cook 5-10 minutes longer.
• Stir in cilantro and remove from heat.
• Puree half the soup in food processor or blender and return to pot.
• If soup is too thick, add some water or tomato juice if you prefer.
• Serve with a dollop of sour cream.

SHEILA'S SPLIT PEA SOUP

Steps:

• In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
• Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot.
• Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.