Momsnavybeansoup Recipes

MY NAVY BEAN SOUP

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.

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.

MOM'S NAVY BEAN SOUP

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.

MY MOM'S NAVY BEAN SOUP

Steps:

• Place the chopped bacon pieces in your Instant Pot, then select the "Sauté" function. When the bacon starts getting crispy, add the chopped onions to the pot too.
• When the bacon is crispy and the onions are soft, add the beans, water and/or stock, and salt and pepper. (The soup turns out just fine using water, but if you like a deeper, more savory flavor, you can swap out some of the water for chicken stock. I'd try about 5 cups of each!) Place the lid on your Instant Pot, select "Manual," and set the timer for 23 minutes.
• When the timer goes off, let the Instant Pot release pressure naturally for 10 minutes, then use the Quick Release valve to release the rest of the pressure. If your soup looks a bit thin, here's an easy fix! Use a ladle to scoop out some of the beans and blend until smooth in your blender. Pour the blended beans back into the soup and mix well.
• Then it's soup time! Serve with some fresh parsley, if desired. (If you prefer to make things the old fashioned way, get those directions below!)
• Start by soaking the beans overnight. In the morning, rinse and drain the beans well, then add them to your crockpot.
• Fill the crockpot 3/4 of the way with water, then add the chopped onion, a ham hock, and salt and pepper. (We subbed out the ham hock for bacon in the Instant Pot version, but the ham hock is pretty crucial for texture in this crockpot version. You should be able to find one at a butcher shop or a specialty grocery store!)
• Turn your crockpot on low and let the soup cook all day. Then at dinnertime, serve warm and enjoy!

MOM'S SIMPLE NAVY BEAN SOUP

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.

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.