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
WHITE NAVY BEAN SOUP
Make and share this White Navy Bean Soup recipe from Food.com.
Provided by Sweet Southern Bell
Categories Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans and cover with water two inches over top; soak overnight.
- Add ham, onion, garlic and celery; bring to a boil, lower heat and simmer until beans are tender, about 1 hour, [ Additional water maybe added if mixture is too thick.]
- Puree mixture in food processor or blended; return to pot and season to taste with salt, peppers.
- Add green onion tops and serve in soup bowls.
Nutrition Facts : Calories 302.5, Fat 3, SaturatedFat 0.7, Cholesterol 10.4, Sodium 279.1, Carbohydrate 50, Fiber 19.3, Sugar 4.5, Protein 20.9
MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!
This is a wonderful hearty soup, great for using leftover ham from the holidays. Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup. Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions. This soup is comfort food at its best. You will love it. Don't let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed...to make preparation easier, not more difficult!
Provided by GREG IN SAN DIEGO
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash beans in a colander.
- Sort beans, discarding stones and blemished beans.
- Place beans in a large saucepan and cover with cold water by 1 inch.
- Bring to a boil over high heat.
- Boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Drain beans and return to saucepan.
- In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
- Add carrot-vegetable mixture to beans in saucepan.
- Add 6 cups water.
- Bring mixture to a simmer over high heat.
- Replace slicing food processor blade with metal blade.
- Add ham (or bacon) and pulse until chopped.
- Add ham or bacon to saucepan.
- Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
- Add sugar, to taste.
- Add salt, white pepper, and pinch of ground nutmeg.
- Serve soup in heated bowls.
- If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
- add dollop of sherry to each serving.
- Enjoy.
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
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THE VERY BEST NAVY BEAN SOUP - SIMPLE EVERYDAY HOME
From simpleeverydayhome.com
4/5 (1)Estimated Reading Time 7 mins
- Rinse and sort the beans, carefully looking for dirt or small rocks. Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the "quick soak" method.
- To "quick soak" the beans, put the pot of beans and water on the stove over hight heat. Bring to a rolling boil. Boil for two minutes, then cover with a lid and remove from heat. Let soak for one hour. A spoon of baking soda can be added to the water before soaking (after removing from heat) to aid in breaking down the beans for easier digestion.
- For making the soup, dice the carrot and celery stalk. Heat the oil in the soup pot over low or medium-low heat. Add the carrot and celery and cook until tender, stirring often. Do not allow the vegetables to brown.
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Cuisine AmericanTotal Time 2 hrs 20 minsCategory SoupCalories 258 per serving
- Soak dried navy beans (or other white beans if desired) in the 2 1/2 quarts of water overnight. Discard the soaking water.
- When ready to make the soup, fry the salt pork in a stock pot. Add the onions, carrots, celery, and potato. Lightly sauté until soft but not brown. Add the seasonings and ham bone.
- Cover and bring to a boil slowly. Reduce heat once it boils and simmer gently for about 2 hours. Remove the ham bone and set it aside. Remove any meat on the ham bone, dice and add to the soup. Add the seasonings and simmer gently for a few minutes. Serve topped with chopped parsley.
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