Paula Deen Ham Bone Soup at Lilian Hirschfeld-mack blog

Paula Deen Ham Bone Soup. Add ingredients to slow cooker. In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in oil and butter, stirring occasionally, until onion is softened, about. Return the meat to the soup, along with the cubed ham. Cook for 20 minutes, then add the salt. While stock is boiling add frozen. Add onions, carrots, celery, salt and pepper and saute until tender. Cook on high until beans are tender, about 6 hours. If you need a longer cook time, cook on low for 8 to 9 hours. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Place them in a stockpot, add the water, and bring to a boil. In a large soup pot, heat oil over medium high heat until hot. Heat the butter in a small skillet over medium heat. Add the dried beans and all the remaining soup ingredients except the cubed ham. Reduce the heat and simmer for 3 hours. Remove the ham hocks, and cut the meat from the bones.

Vegetable Beef Soup From Bones at Constance Alvarado blog
from exynfdznf.blob.core.windows.net

In a large soup pot, heat oil over medium high heat until hot. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Shred meat from bone, and stir into the soup. Place them in a stockpot, add the water, and bring to a boil. If you need a longer cook time, cook on low for 8 to 9 hours. Add chicken stock and bring to a boil. Return the meat to the soup, along with the cubed ham. Cook on high until beans are tender, about 6 hours. Add onions, carrots, celery, salt and pepper and saute until tender. Heat the butter in a small skillet over medium heat.

Vegetable Beef Soup From Bones at Constance Alvarado blog

Paula Deen Ham Bone Soup Heat the butter in a small skillet over medium heat. Return the meat to the soup, along with the cubed ham. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Cook for 20 minutes, then add the salt. Cook on high until beans are tender, about 6 hours. Add the beans and nestle the ham bone in. Sauté the onion until lightly browned. In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham and thyme in oil and butter, stirring occasionally, until onion is softened, about. Add onions, carrots, celery, salt and pepper and saute until tender. Add ingredients to slow cooker. Remove the ham hocks, and cut the meat from the bones. In a large soup pot, heat oil over medium high heat until hot. Bring to a simmer and cook, uncovered, until the beans. Add the dried beans and all the remaining soup ingredients except the cubed ham. Place them in a stockpot, add the water, and bring to a boil. While stock is boiling add frozen.

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