Bills Navy Bean Soup Recipes

BILL KNAPP'S MICHIGAN BEAN SOUP

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

BILL'S SUPER BOWL NAVY BEAN SOUP

Steps:

• Soak beans for 8 hours or overnight.
• Fill up a round dutch oven with water, leaving enough room for beans.
• Add ham hock and boil for 15 minutes uncovered.
• Add dry seasonings, cover and simmer for another 15 minutes.
• Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
• Every hour or so uncover and stir, I like to cook it till the beans start to break open. I hope you enjoy it.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.