Navy Bean Squash Soup Recipes

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PUREED WHITE BEAN AND WINTER SQUASH SOUP

This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 13



Pureed White Bean and Winter Squash Soup image

Steps:

  • Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
  • Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams

1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
Salt to taste
2 leeks, white part only, well washed and chopped
1 pound winter squash, peeled, seeds and membranes removed, and diced
Freshly ground pepper to taste
Slivered fresh sage leaves
Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
A light drizzle of extra virgin olive oil (optional)

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



Navy Bean Soup I image

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

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

BUTTERNUT SQUASH AND BEAN SOUP

Provided by Food Network

Categories     appetizer

Yield Serves 8 to 10

Number Of Ingredients 21



Butternut Squash and Bean Soup image

Steps:

  • Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
  • Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
  • Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
  • Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
  • Serve the soup in warm bowls, topped with the croutons.

1 pound dried borlotti (cranberry or October) beans
8 cups water
2 bay leaves
2 tablespoons kosher salt
2 cups rustic or sourdough bread cubes (1/2-inch, crusts removed)
3 unpeeled garlic cloves, smashed
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 tablespoon olive oil
1 teaspoon chopped fresh sage leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup diced (1/2-inch) onion
1 cup diced (1/2-inch) carrots
1 cup sliced celery (stalks cut in half lengthwise and then cut into 1/2-inch slices)
1 cup diced (1/2-inch) parsnip
1 teaspoon minced garlic
2 firmly packed tablespoons sliced fresh sage leaves
3 cups peeled and diced (1/2-inch) butternut squash
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Aleppo pepper or dried red pepper flakes
1 teaspoon honey

HEARTY KALE, SQUASH AND BEAN SOUP

A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it's an ideal dish to prepare in advance.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11



Hearty Kale, Squash and Bean Soup image

Steps:

  • Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
  • Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
  • Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
  • Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
  • To serve, ladle into bowls. Finish with a drizzle of olive oil.

2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes
Salt and pepper
Extra-virgin olive oil
1 large leek, white and light green parts cut into small dice
2 medium onions, cut into small dice
1/2 pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
8 cups water, bean broth or vegetable stock, plus more as needed
1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into 1/2-inch ribbons

CUBAN NAVY BEAN SOUP

This recipe belongs to my Aunt Rose. She was a neighbor friend of my mothers and taught Mom to make this soup 40 years ago. Somewhere along the way I learned to make it too. Warm and hearty, a fairly healthy soup.

Provided by Bitsie

Categories     Beans

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14



Cuban Navy Bean Soup image

Steps:

  • Drain beans, combine with water& bay leaf& simmer 1 to 1 1/2 hours.
  • Add additional water if necessary.
  • In a skillet, heat olive oil& cook garlic& onions 6 minutes.
  • Add tomatoes& cook for 10 minutes.
  • When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage& squash& cook for another 30 minutes.
  • Add more water and stir as necessary.
  • Serve garnished with parsley.

Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 1, Sodium 67.4, Carbohydrate 16.6, Fiber 4.3, Sugar 2.8, Protein 3.3

1 cup navy beans, soaked
2 1/2 quarts water
1 bay leaf
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups tomatoes, chopped
1 medium potato, diced
saffron thread
salt and pepper
1/2 teaspoon cumin
1 cup cabbage, shredded
1 cup butternut squash, diced
2 tablespoons fresh parsley, chopped

NAVY BEAN-BUTTERNUT SQUASH SOUP

Make and share this Navy Bean-Butternut Squash Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 7



Navy Bean-Butternut Squash Soup image

Steps:

  • Put beans in a large Dutch oven and add water to cover by 2 inches.
  • Bring to a boil; boil 2 minutes.
  • Remove pot from the heat.
  • Cover and let beans sit for 1 hour.
  • Drain out all the liquid.
  • Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
  • Take out the ham bone.
  • Mash the soup with a potato masher, leaving some chunks if desired.
  • Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
  • Discard ham bone.

Nutrition Facts : Calories 112.4, Fat 0.8, SaturatedFat 0.2, Sodium 320.6, Carbohydrate 22.4, Fiber 6.1, Sugar 3, Protein 5.7

1 lb dry navy beans, sorted and rinsed
2 (14 1/2 ounce) cans chicken broth
2 cups water
1 meaty ham bone
2 1/2 lbs butternut squash, peeled,seeded,and cubed
1 large onion, chopped
salt and pepper

BEAN AND BUTTERNUT SQUASH SOUP

A hearty winter soup with beautiful color, subtle flavors, and velvety texture.

Provided by Mo Hanan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 9h45m

Yield 8

Number Of Ingredients 16



Bean and Butternut Squash Soup image

Steps:

  • Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  • Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  • Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  • Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g

1 pound dried Great Northern beans
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
3 large bay leaves
2 quarts water
2 cubes chicken bouillon
2 pounds butternut squash - peeled, seeded, and cut into chunks
2 cups chopped carrots
2 stalks celery, chopped
2 ½ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ teaspoon ground ginger
½ teaspoon allspice
1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

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