Navy Bean And Celery Root Soup Recipes

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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

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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 WITH HAM



Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

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Steps:

  • Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
  • Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  • Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  • Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g

NAVY BEAN SOUP



Navy Bean Soup image

By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.

Provided by PalatablePastime

Categories     Ham

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag dried navy beans
7 cups water
1 ham bone (for flavor)
2 cups diced ham
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1/2 cup sliced carrot
1/2 cup sliced celery

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Steps:

  • Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
  • Drain bean water.
  • Add remaining ingredients except celery and carrots to beans (including 7 cups water).
  • Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
  • Adjust cooking time if needed until beans are soft and tender.
  • Add carrots and celery and cook for about half an hour.
  • Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

NAVY BEAN AND CELERY ROOT SOUP



Navy Bean And Celery Root Soup image

Provided by Moira Hodgson

Categories     brunch, appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

1 cup navy beans
1 celery root (about one-half pound) peeled and cut into quarter-inch dice
4 medium-sized tomatoes, peeled and minced
1 medium-sized onion, peeled and diced
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
4 teaspoons white distilled vinegar or lemon juice, or to taste
2 tablespoons extra-virgin olive oil

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Steps:

  • Put the beans and four cups water in a pot and bring to boil. Cover, turn heat to low and simmer for two minutes.
  • Turn off the heat and let the pot sit, covered, for one hour. Bring the contents of the pot to boil again. Cover, turn heat to low and simmer for 45 minutes.
  • Add the celery root, tomatoes, onion, garlic and parsley.
  • Crush the rosemary and thyme together and add along with one cup water. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
  • Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
  • Cook, uncovered, on low heat, for another 15 minutes, stirring the soup every now and again, and also mashing some of it against the side of the pot with the back of a large spoon. If the soup seems too thick, thin it out with some water.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 8 grams

NAVY BEAN SOUP



Navy Bean Soup image

My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound dried navy beans
8 cups water
1-1/2 to 2 pounds smoked ham hocks
1 cup chopped onion
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup mashed potato flakes

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Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 322mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 9g fiber), Protein 22g protein.

NAVY BEAN SOUP WITH SIRLOIN TIPS



Navy Bean Soup With Sirloin Tips image

For all you Navy Bean Soup lovers this is a must. Sirloin tips and great spices make this a soup that cannot be beat. Garnish with fresh parsley and cilantro.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 7

Number Of Ingredients 15

1 pound sirloin tips, cubed
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and diced
5 cloves garlic, minced
2 tablespoons olive oil
½ cup red wine
1 bay leaf
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1 ½ teaspoons crushed red pepper flakes
1 teaspoon brown sugar
1 tablespoon hot pepper sauce
1 (15 ounce) can navy beans

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Steps:

  • In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
  • Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
  • Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 39.6 g, Cholesterol 43.4 mg, Fat 14.6 g, Fiber 10.4 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 517.4 mg, Sugar 5.3 g

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

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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

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