Best 3 Provencal Ham Bean Soup Recipes

**Provencal Ham and Bean Soup: A Hearty and Flavorful Dish from the South of France**

Provencal ham and bean soup is a hearty and flavorful dish that is perfect for a cold winter day. This traditional Provencal soup is made with a variety of beans, ham, and vegetables. Pork products like ham are a staple in French cuisine, and here it's paired with a variety of beans to make a rustic yet elegant soup. The beans add a creamy and nutty flavor to the soup, while the ham provides a salty and savory flavor.

The recipe has many variations, but the classic ingredients include dried cannellini or Great Northern beans, onions, carrots, celery, garlic, fresh thyme sprigs, bay leaves and of course diced leftover ham. This recipe is also very adaptable. For example, you can use different types of beans, such as kidney beans or black beans. You can also add other vegetables, such as potatoes or zucchini. For even more flavor, you can cook the ham bone with the soup. And if you don't have any leftover ham, you can use diced ham steak or even bacon. No matter what variations you make, this soup is sure to be a hit with your family and friends.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Pressure-Cooker Provencal Ham & Bean Soup image

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

PROVENCAL BEAN SOUP (CROCK POT)

Provencal Bean Soup (Crock Pot) image

Make and share this Provencal Bean Soup (Crock Pot) recipe from Food.com.

Provided by GingerlyJ

Categories Ham

Time 8h5m

Yield 2 pounds, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

six cups chicken stock
1 1/2 lbs dried white beans
2 cups diced ham
1 cup dry white wine
1/2 cup diced carrot
1/2 cup diced celery
1 small onion, diced
1 1/2 tablespoons herbes de provence
1/4 teaspoon cracked black pepper

Steps:

Put everything into crockpot and cook on low 8 hours.

Nutrition Facts : Calories 367, Fat 2.8, SaturatedFat 0.9, Cholesterol 18.2, Sodium 556.6, Carbohydrate 53.9, Fiber 13.4, Sugar 2.9, Protein 27.9

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your soup. Look for fresh ham, beans, and vegetables.
Don't skimp on the herbs. Herbs are what give Provençal cuisine its distinctive flavor. Use a generous amount of thyme, rosemary, and bay leaves.
Cook the soup slowly. This will allow the flavors to develop and meld together.
Serve the soup with crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Provencal ham and bean soup is a hearty, flavorful soup that is perfect for a cold night. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. Whether you like your soup thick or thin, mild or spicy, there is a Provencal ham and bean soup recipe out there for you. So next time you're looking for a delicious and satisfying soup, give Provencal ham and bean soup a try. You won't be disappointed.