Navy Bean Vegetable Soup Recipes

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.

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.

Steps:

• Combine all ingredients in slow cooker.
• Cover and cook on low 8-10 hours. Discard bay leaf.

Steps:

• In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.

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.

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.