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
BEST EVER NAVY BEAN SOUP
This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
Provided by 5 OClock Somewhere
Categories Ham
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone's contribution.
Nutrition Facts : Calories 321.9, Fat 7.9, SaturatedFat 2.4, Cholesterol 10.3, Sodium 917.6, Carbohydrate 46.7, Fiber 17.6, Sugar 4.4, Protein 17.7
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
MOM'S SIMPLE NAVY BEAN SOUP
Make and share this Mom's Simple Navy Bean Soup recipe from Food.com.
Provided by rockinred
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pick over the beans, removing any small stones or beans that just don't look "right".
- Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
- Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
- Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
- Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
- Return the meat to the soup.
- Throw out the bones, gristle and skin from the ham hocks.
- If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
- If the soup has cooled considerably, get the heat back up and serve.
Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1
MOM'S NAVY BEAN SOUP
Make and share this Mom's Navy Bean Soup recipe from Food.com.
Provided by Izzy Knight
Categories Low Protein
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
- Add garlic, celery leaves, and bell pepper.
- Continue sauteing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add the remaining ingredients except the miso.
- Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
- Remove bay leaves.
Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8
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