Navy Bean Soup With Ham And Vegetables Recipes

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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



Navy Bean Soup with Ham image

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

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

NAVY BEAN SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 10



Navy Bean Soup image

Steps:

  • Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
  • In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
  • Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
  • Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium carrot, coarsely chopped
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

NAVY BEAN VEGETABLE SOUP

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. -Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 9h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10



Navy Bean Vegetable Soup image

Steps:

  • In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.

Nutrition Facts : Calories 157 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 763mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein.

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

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

Categories     Dinner     Lunch

Time 2h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8



Hearty Navy Bean Soup image

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

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

HAM AND BEAN SOUP II

Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

Provided by Diane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 9



Ham and Bean Soup II image

Steps:

  • In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
  • Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
  • Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 g

1 pound dry navy beans, soaked overnight
4 quarts water
1 pound leftover ham bone with meat attached
1 onion, finely diced
2 carrots, sliced
2 stalks celery, diced
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon paprika

NAVY BEAN SOUP WITH HAM AND VEGETABLES

This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)

Provided by Desert Mojo

Categories     One Dish Meal

Time 3h20m

Yield 4-5 serving(s)

Number Of Ingredients 10



Navy Bean Soup With Ham and Vegetables image

Steps:

  • Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
  • Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
  • Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
  • While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
  • Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.

Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9

1 cup dried navy beans
1 1/2 lbs meaty ham bone or 1 1/2 lbs smoked pork hocks, which are meaty
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley
1 teaspoon dried thyme (crush it up)
1/4 teaspoon black pepper
2 cups turnips or 2 cups parsnips
1 cup sliced carrot

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