Ham and Bean Soup
If you have about 3 hours and 45 minutes to spend in the kitchen, Ham and Bean Soup might be a great gluten free and dairy free recipe to try. This recipe serves 7. This main course has 441 calories, 34g of protein, and 23g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up oregano, basil, celery, and a few other things to make it today. Navy Bean (Ham and Bean) Soup, Ham-and-Bean Soup, and Ham and Bean Soup are very similar to this recipe.
Sort beans and rinse with cold water.
Place beans in a Dutch over or soup kettle; 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 hour.
Drain and rinse beans, discarding liquid.
In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour.
Add beans; simmer 1 hour longer or until meat and beans are tender.
Remove from heat. Cool slightly.
Remove ham hocks. Cover and refrigerate ham hocks and soup.
Remove meat from bones; discard bones. Set meat aside.
Remove fat from broth. Return broth with the beans and meat to pan.
Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes.
Add tomatoes and seasonings; cook for 10 minutes.
Add cabbage; cook 35 minutes longer or until vegetables are tender.