Navy Bean Soup In The Crock Pot Recipes
NAVY BEAN SOUP IN THE CROCK POT
This is my adaptation of a recipe I found in "The Unwatched Pot". Total comfort food. Everyone in the family likes this one. It freezes very well and is creamier when it thaws.
Provided by dicentra
Categories Pork
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all of the ingredients in the crock pot.
- Add enough water to generously cover the beans.
- Cook on low for 8-10 hours or on high for 5-6.
- Remove ham hock.
- Discard fat and bones and return the meat to the soup.
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
CROCK POT WHITE BEAN SOUP WITH BACON
Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book "Not Your Mother's Slow Cooker".
Provided by mary winecoff
Categories Beans
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
- Cover and cook on LOW for 8 to 9 hours.
- Remove the bouquet garni.
- Discard.
- Puree about one-third of the soup in a food processor.
- Season with salt and pepper.
- Add cream if using, cover and continue to cook on LOW 15 minutes longer.
Nutrition Facts : Calories 315.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 841, Carbohydrate 45.3, Fiber 17.4, Sugar 4.4, Protein 21.4
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
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