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
My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 14
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. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.
Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 322mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 9g fiber), Protein 22g protein.
MY NAVY BEAN SOUP
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
- Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g
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
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
BEST EVER NAVY BEAN SOUP
This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
Provided by 5 OClock Somewhere
Categories Ham
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.9, Fat 7.9, SaturatedFat 2.4, Cholesterol 10.3, Sodium 917.6, Carbohydrate 46.7, Fiber 17.6, Sugar 4.4, Protein 17.7
HOMEMADE NAVY BEAN SOUP
Make and share this Homemade Navy Bean Soup recipe from Food.com.
Provided by Shelli
Categories Weeknight
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pork hocks or ham bone and the onion for one hour in enough water to cover the bones.
- Add beans, salt, pepper and sugar and more water to keep all ingredients covered.
- Cook 1 hour or till beans are soft.
- Add carrots and celery, cook for 30 minutes.
- Add potatoes and cook 30 more minutes.
- Season with more salt and pepper if desired.
NAVY BEAN SOUP
By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.
Provided by PalatablePastime
Categories Ham
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
- Drain bean water.
- Add remaining ingredients except celery and carrots to beans (including 7 cups water).
- Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
- Adjust cooking time if needed until beans are soft and tender.
- Add carrots and celery and cook for about half an hour.
- Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.
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
MOM'S SIMPLE NAVY BEAN SOUP
Make and share this Mom's Simple Navy Bean Soup recipe from Food.com.
Provided by rockinred
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pick over the beans, removing any small stones or beans that just don't look "right".
- Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
- Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
- Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
- Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
- Return the meat to the soup.
- Throw out the bones, gristle and skin from the ham hocks.
- If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
- If the soup has cooled considerably, get the heat back up and serve.
Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1
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.
NAVY BEAN SOUP
Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
- Stir in parsley. Cook 2 to 3 minutes.
Nutrition Facts : Calories 300, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
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