NAVY BEAN SOUP
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
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.
HEARTY NAVY BEAN SOUP
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
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
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 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
NAVY BEAN SOUP
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
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
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
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
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
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