NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
NAVY BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
- In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
- Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
- Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.
HEARTY NAVY BEAN SOUP
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas
Provided by Taste of Home
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges
MY NAVY BEAN SOUP
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
- Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g
BILL'S SUPER BOWL NAVY BEAN SOUP
I love navy bean soup. Heck I more than love it. Thats why I made 10 or 12 batches to come up with this recipe. On a cold day or night this will warm your heart body and mind. It may also cure the flu. Maybe.
Provided by bill mayes
Categories Beans
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 14
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.
BILL KNAPP'S MICHIGAN BEAN SOUP
Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.
Provided by Molly53
Categories Beans
Time 11h45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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