My Favorite Navy Bean Soupso Easy To Prepare Recipes

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MY NAVY BEAN SOUP



My Navy Bean Soup image

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

1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
½ cup margarine
4 carrots, chopped
1 onion, chopped
½ pound bacon

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

NAVY BEAN SOUP I



Navy Bean Soup I image

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

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

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

MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!



My Favorite Navy Bean Soup...so Easy to Prepare! image

This is a wonderful hearty soup, great for using leftover ham from the holidays. Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup. Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions. This soup is comfort food at its best. You will love it. Don't let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed...to make preparation easier, not more difficult!

Provided by GREG IN SAN DIEGO

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dried navy beans (white peas, about 2 cups)
3 large carrots, trimmed, peeled and cut into 3 inch lengths
2 stalks celery, washed, de-veined, and cut into 3 inch lengths
1 large yellow onion, quartered
6 cups water
8 ounces sliced ham (or cooked bacon)
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon white pepper
1 pinch ground nutmeg
4 teaspoons sour cream (optional)
sherry wine (optional)

Steps:

  • Wash beans in a colander.
  • Sort beans, discarding stones and blemished beans.
  • Place beans in a large saucepan and cover with cold water by 1 inch.
  • Bring to a boil over high heat.
  • Boil for 2 minutes.
  • Remove from heat, cover and let stand for 1 hour.
  • Drain beans and return to saucepan.
  • In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
  • Add carrot-vegetable mixture to beans in saucepan.
  • Add 6 cups water.
  • Bring mixture to a simmer over high heat.
  • Replace slicing food processor blade with metal blade.
  • Add ham (or bacon) and pulse until chopped.
  • Add ham or bacon to saucepan.
  • Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
  • Add sugar, to taste.
  • Add salt, white pepper, and pinch of ground nutmeg.
  • Serve soup in heated bowls.
  • If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
  • add dollop of sherry to each serving.
  • Enjoy.

NAVY BEAN SOUP



Navy Bean Soup image

Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h15m

Yield 6

Number Of Ingredients 9

1 bag (16 oz) dried navy beans, sorted, rinsed
8 cups water
1/2 cup chili sauce
1/2 teaspoon dried marjoram leaves
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 can (14 oz) vegetable broth
2 tablespoons chopped fresh parsley

Steps:

  • In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
  • Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
  • Stir in parsley. Cook 2 to 3 minutes.

Nutrition Facts : Calories 300, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g

EASY NAVY BEAN SOUP



Easy Navy Bean Soup image

Provided by My Food and Family

Categories     Home

Time P1D

Number Of Ingredients 6

2 cups navy beans
1/2 lb cooked ham, chopped
1 bay leaf
1 cup chopped onions
1 teaspoon salt
1 teaspoon pepper

Steps:

  • 1. Soak beans overnight and rinse.
  • 2. Combine ingredients in crock-pot. Add water just enough to cover what's inside pot.
  • 3. Cover and cook on low for 10-12 hours or high for 5-6 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NAVY BEAN VEGETABLE SOUP



Navy Bean Vegetable Soup image

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. -Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 9h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Steps:

  • In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.

Nutrition Facts : Calories 157 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 763mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein.

BEST EVER NAVY BEAN SOUP



Best Ever Navy Bean Soup image

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

2 cups dried navy beans (white beans)
8 cups water
2 onions, chopped
3 garlic cloves, sliced
1 stalk celery, chopped (slice the leaves into it too)
1 ham, bone & leftovers
4 slices bacon, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon thyme (optional)

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

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