Best 5 Ham Bean And Bacon Soup With Sauerkraut Recipes

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Steps:

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

BEAN, HAM & BACON SOUP

Steps:

• 1. Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
• 2. Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
• 3. You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.

MEDITERRANEAN BEAN AND BACON SOUP

Steps:

• Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
• Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
• Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

HAM, BEEF AND BACON SOUP

Steps:

• In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.

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.