Simply The Best Ham Navy Bean Soup Recipes

NAVY BEAN AND HAM HOCK SOUP

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.

NAVY BEAN SOUP WITH HAM

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.

SIMPLY THE BEST HAM & NAVY BEAN SOUP

Steps:

• Rinse and sort out navy beans.
• In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
• Next day: Do not drain off broth.
• Add 2 more cups of chicken broth.
• Add remaining ingredients .
• Cook on high 3 to 4 hours until ham hocks become tender.
• Remove meat from hocks and cut into small pieces,return to mixture.
• Continue cooking on low for another 6 to 8 hours.
• You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.

BEST NAVY BEAN SOUP RECIPE

Steps:

• Pick thru the beans, checking for small rocks, blemished beans, etc and remove.
• Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
• In a large soup pot, heat the olive oil over medium high heat.
• Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes.
• Add the bay leaf, ham bone, diced ham (if using) and beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2 hours, stirring occasionally. Add water as needed and cook until the beans are tender.
• When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.
• You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.
• When you turn off the heat add in the lemon juice & parsley, mix well and serve!

NAVY BEAN SOUP

Steps:

• Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
• Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
• If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
• Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
• Reduce heat to low and add beans, hambone or chicken/ham, chicken broth, 2 cups of water, diced tomatoes and all seasonings. Bring the soup to a full boil then reduce to a simmer, cover, and cook for 60 minutes, removing the lid to stir and replacing it occasionally.
• After 60 minutes, add potatoes and continue to gently simmer, covered, for an additional 30-60 minutes or until beans and potatoes are tender. Add additional water if it evaporates too much.
• Once tender, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
• Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
• If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
• Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
• Reduce heat to low and add hambone or chicken/ham, chicken broth, potatoes, diced tomatoes and all seasonings. Bring to a simmer, cover, reduce heat to low and cook for 15 minutes or until potatoes are tender. Add canned beans and heat through.
• Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
• Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
• Add beans and all ingredients EXCEPT bacon to a 6-quart slow cooker including 2 cups of water; stir to combine.
• Cover and cook on HIGH 4-5 hours or LOW 7 to 9 hours or until beans are tender.
• If using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Optional: Meanwhile, cook bacon until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.

BEST EVER NAVY BEAN SOUP

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.

BEAN SOUP WITH HAM

Steps:

• Gather the ingredients.
• Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
• Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
• Remove from the heat and let beans soak for 2 to 4 hours.
• Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
• Continue to cook over low heat until the beans are tender, or about 90 minutes.
• Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
• Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
• Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
• Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.