Navy Bean Ham And Bean Soup Recipes

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NAVY BEAN AND HAM HOCK SOUP



Navy Bean and Ham Hock Soup image

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Provided by Culinary Envy

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

Time 7h40m

Yield 12

Number Of Ingredients 15

1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3 bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Steps:

  • Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
  • Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
  • Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
  • Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g

NAVY BEAN AND HAM SOUP



Navy Bean and Ham Soup image

Navy Bean and Ham Soup made with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor.

Provided by Lucy Brewer

Categories     Soups

Time 1h45m

Number Of Ingredients 15

4 cans navy beans, rinsed and drained (unsalted if you can find them)
2 tablespoons unsalted butter
1 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 clove garlic, minced
1 1/2-2 quarts chicken stock
2 large smoked ham hocks or 1 ham bone
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup diced cooked ham (I buy the packet of diced ham in the meat dept. unless I have ham saved)
Salt and pepper to taste
6-8 bacon strips, cooked crispy and crumbled

Steps:

  • In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.
  • Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.
  • Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.
  • Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.
  • If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
  • Taste and season accordingly with salt and pepper. The ham is usually salty so I don't add much salt until I taste the soup. Serve with crumbled bacon on top.

Nutrition Facts : ServingSize 8 servings, Calories 73 kcal

NAVY BEAN (HAM AND BEAN) SOUP



Navy Bean (Ham and Bean) Soup image

Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.

Provided by Chef Skie

Categories     Ham

Time 3h

Yield 8-12 serving(s)

Number Of Ingredients 12

2 lbs navy beans, picked over, rinsed, and drained
10 -15 sprigs parsley
2 sprigs fresh thyme (I use rosemary instead)
1 -2 bay leaf, depending on size
2 large smoked ham hocks (or ham bones)
1 medium onion, coarsely chopped (or 2 small)
2 garlic cloves, coarsely chopped
8 cups cold water
1 medium carrot, coarsely chopped
kosher salt
fresh ground black pepper
butter (to garnish)

Steps:

  • Put beans in a large saucepan and cover with 2 inches of cold water.
  • Bring to a boil, reduce heat, and summer for 5 minutes.
  • Remove from heat, cover, and let sit for 1 hour, then drain.
  • Tie herbs into a bundle or wrap in a square of cheesecloth.
  • In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
  • Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
  • Turn off heat, remove ham and allow to cool, then cut into cubes.
  • Remove herbs and discard.
  • Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
  • Stir puree and meat back into the remaining soup.
  • Season to taste with salt and pepper.
  • Put in bowls, top with a pat of butter, and serve.

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

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 AND HAM SOUP RECIPE



Navy Bean and Ham Soup Recipe image

This slow-cooker recipe couldn't be easier.

Provided by Southern Living Editors

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups reduced-sodium vegetable broth
1 cup chopped yellow onion (1 small onion)
½ cup chopped peeled carrot (2 carrots)
½ cup chopped celery (3 celery stalks)
1 garlic clove, minced
1 bay leaf
½ teaspoon black pepper
1 large, meaty roasted ham bone

Steps:

  • Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

HEARTY NAVY BEAN SOUP



Hearty Navy Bean Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

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

NAVY BEAN SOUP WITH HAM AND VEGETABLES



Navy Bean Soup With Ham and Vegetables image

This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)

Provided by Desert Mojo

Categories     One Dish Meal

Time 3h20m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 cup dried navy beans
1 1/2 lbs meaty ham bone or 1 1/2 lbs smoked pork hocks, which are meaty
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley
1 teaspoon dried thyme (crush it up)
1/4 teaspoon black pepper
2 cups turnips or 2 cups parsnips
1 cup sliced carrot

Steps:

  • Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
  • Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
  • Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
  • While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
  • Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.

Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9

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