Winter Navy Bean Ham Soup Recipes

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NAVY BEAN SOUP WITH HAM



Navy Bean Soup with Ham image

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

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

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

BEAN SOUP WITH HAM



Bean Soup With Ham image

Use ham hocks or a meaty ham bone in this hearty navy bean soup. The simple soup is made with dried beans, ham, and simple seasonings.

Provided by Diana Rattray

Categories     Entree     Lunch     Soup

Time 6h50m

Number Of Ingredients 10

1 pound dried navy beans (or another variety of bean)
2 quarts water
2 ham hocks (or a meaty leftover ham bone or shank)
Optional: 1 cup ham (chopped)
1/4 cup onion (chopped)
1/2 cup celery (chopped)
Optional: 1/2 cup carrots (diced)
2 bay leaves (dried)
Kosher salt (to taste)
Black Pepper (to taste)

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.

Nutrition Facts : Calories 76 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 45 mg, Sugar 1 g, Fat 1 g, ServingSize 18 rolls, UnsaturatedFat 0 g

NAVY BEAN AND HAM SOUP RECIPE



Navy Bean and Ham Soup Recipe image

This slow-cooker recipe couldn't be easier.

Provided by Southern Living Editors

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
4 cups water
2 cups reduced-sodium vegetable broth
1 cup chopped yellow onion (1 small onion)
½ cup chopped peeled carrot (2 carrots)
½ cup chopped celery (3 celery stalks)
1 garlic clove, minced
1 bay leaf
½ teaspoon black pepper
1 large, meaty roasted ham bone

Steps:

  • Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

WINTER NAVY BEAN & HAM SOUP



Winter Navy Bean & Ham Soup image

This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.

Provided by Big Kahuna in Alaska

Categories     Lentil

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups dried navy beans
6 cups water
6 chicken bouillon cubes
1 tablespoon olive oil
1 lb chopped ham
1 yellow onion, chopped
2 garlic cloves, whole
2 stalks celery, chopped
2 carrots, sliced
salt and pepper

Steps:

  • Soak beans according to package directions.
  • Add Bouillon cubes to 6 cups water.
  • Add Chopped Ham.
  • Lightly saute onion, celery, garlic in oil, add to stock.
  • Add carrots, beans simmer on low 1 1/2 - 2 hours.
  • salt and pepper to taste.
  • I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.

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