NAVY BEAN SOUP WITH HAM
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
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
HAM HOCKS WITH NAVY BEANS
Provided by Food Network
Categories main-dish
Time 3h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
- Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
- Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.
CANNED NAVY BEANS W/ HAM
This summer I joined a community garden club and when harvest came along I canned, canned and canned. Just about everything and then some. I still can in winter..things like pinto beans, navy beans, lentils..etc. If old, beans aren't so good, so can them and use them when needed. Here is one I really like...can can with the meat or without.
Provided by Kathey Jo Hickey-Van Otten @leiandrai
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- I cook beans in the crock pot, so it will take longer to cook them. I also will add more water to the beans if it is needed...don't let them cook dry. You will want a soupy gravy water when it is nearing to be finished cooking.
- Add the ham halfway through the cooking period...and let it cook on for several hours to spread the flavor throughout the beans. Same with the seasonings and onions. The soup will be soupy, thick, but not real thick. It is still a soup.
- Have jars ready to fill. I use the quart size, but thinking pint might be best next time. I am the only one who eats beans, so small will be best. Fill the jars to about an inch to top and seal. Be sure to wipe the rim clean or it won't seal. You should be able to fill about 8-10 quart jars.
- Place in pressurer cooker and follow directions that is on the cooker...should be about 20-30 minutes after the whistling starts...let it cool naturally before taking lid off and then when cool take out of canner and label..
- To use, add some water with the beans when you take it out of the jar...don't make it runny...its real good..cook some pan bread up with it or cornbread..
SUSAN'S NAVY BEANS W/HAM
Homemade Beans
Categories Appetizers / Soups / Salads Other Other Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner
Yield 12
Number Of Ingredients 5
Steps:
- Take one bag of dried Navy Beans - Rinse, then cover in pot and bring to a boil for 2 minutes. Then cover and let stand for one hour. Put ham chunks and water in crock pot on high. After one hour, drain beans then pour in crock pot - cook on high 5 hours OR low 8 hours. Make 12 servings. Serve with diced onions, jalapenos, and cornbread.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
SAUSAGE AND NAVY BEAN SOUP RECIPE
Please up to twelve people with our Sausage and Navy Bean Soup Recipe. This hearty Sausage and Navy Bean Soup is finished with a touch of grated Parmesan.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings, about 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oil in large stock pot on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally.
- Add beans, water, bay leaf and rosemary; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; cook 15 min. Remove and discard bay leaf.
- Serve soup topped with cheese.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 15 g
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