SENATE NAVY BEAN SOUP
Try CopyKat.com's take on the Senate Navy Bean Soup.
Provided by Stephanie Manley
Categories Soup
Time 20m
Number Of Ingredients 7
Steps:
- Wash and rinse the beans and discard any debris or dark-colored beans.
- In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
- When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
- Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
- Use a potato masher to slightly mash some of the beans - this will give you a nice velvety texture. Season soup with salt and pepper before serving.
Nutrition Facts : Calories 273 kcal, Carbohydrate 50 g, Protein 17 g, Fat 1 g, Sodium 19 mg, Fiber 19 g, Sugar 4 g, ServingSize 1 serving
SENATE BEAN SOUP
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
- Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
- Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
U.S. SENATE BEAN SOUP
Chock-full of ham, beans and celery, this hearty soup makes a wonderful meal at any time of year. Freeze the bone from a holiday ham until you're ready to make soup. Plus, once prepared, it freezes well for a great make-ahead supper! -Rosemarie Forcum White Stone, Virginia
Provided by Taste of Home
Time 4h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
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. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 83mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 14g protein.
SENATE NAVY BEAN SOUP
I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)
Provided by rsgunnell
Categories Ham
Time 5h
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, drain then soak in large pot.
- For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
- Soak beans overnight.
- In large frypan melt butter, saute celery, onion and garlic until tender.
- Drain beans, reserve liquid.
- Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
- Heat to boiling, reduce to low.
- Cover and simmer 3 hours or until beans are tender and soup thickens.
- Remove meat from bone and add to soup.
- Remove a cup or two of beans, mash and return to make a thicker soup if desired.
SENATE NAVY BEAN SOUP WITH A HINT OF CLOVE
Caution: don't use too much clove powder, but please don't leave it out. I found this recipe in "Beans" by Alize Green, but the directions are my own. This can be made on the stove top, or made in a pressure cooker, using less water, and having lightly salted the soaking beans, so that the pressure cooker doesn't turn beans to absolute mush. If your beans are older, this is probably not a problem.
Provided by Tessa Morales
Categories Beans
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine drained navy beans with water and ham hock, and bring to a boil. When boiling, reduce heat and simmer until the beans are tender. This can take 1 1/2 hours or more, if you forgot the beans in the back of the cabinet, like I did :).
- Take out the ham bone, picking any meat off the bones. Throw out the bone. Add meat to pot, with the rest of the ingredients, except for parsley.
- Bring soup back to a boil, then simmer until ingredients are soft.
- Take out a cup of the beans, then with a hand blender, blend the soup. Add the cup of beans back inches Salt and pepper, then serve.
Nutrition Facts : Calories 290.4, Fat 1.2, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 54, Fiber 19.8, Sugar 4.6, Protein 17.9
SENATE BEAN SOUP
Choose to make your dinner on stovetop or slow cooker with this hearty soup made using pork and beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
- Stir in remaining ingredients. Cover and simmer 1 hour.
- Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 g
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