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
HEARTY VEGAN NAVY BEAN SOUP
This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
Provided by Meghan
Categories Beans
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight, or quick soak.
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
- Add garlic, celery leaves, and cabbage.
- Continue sautéing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add tomato sauce, bay leaves, and spices.
- Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- Remove bay leaves and serve with hard bread and salad.
HEARTY NAVY BEAN SOUP
With two kinds of pork, how can this be anything but awesome. I was never a Navy Bean Soup person... I had a bad recipe! My hubby loves Navy Bean Soup, so I came up with my own recipe... he LOVED it and told me I HAD to write it down so I could make it again. This uses the quick-soak method for the beans, which I believe gives the best consistency to the final product. I hope you enjoy as much as we do, I converted myself to a Navy Bean Soup Eater!
Provided by CHRISSYG
Categories Beans
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cover beans in about two inches of cold water. Bring to a rapid boil, and immediately turn off and take off the heat. Allow to soak for one hour.
- While this is soaking, in another pot cover the pork neckbones with just enough water to cover (about 6 cups +/-) bring to a boil and simmer for the hour that the beans are soaking.
- Drain beans, rinse and reserve. In the large pot, render fat from bacon and cook till well browned and crispy. Drain off all but about 1T of the bacon fat. Reserve crumbled bacon.
- Add the onion, celery, carrot and bay leaf. Sautee until soft. Add beans and the broth from the neckbones. If needed, add more water, to cover beans (do not add salt at this time).
- Pull any meat from the bones and add to the pot. Simmer beans and neck meat in broth about 40-45 minutes until beans are almost at desired tenderness. Add bacon, stir and check seasoning. This is the time you would add the salt and pepper to taste.
- If you like a creamy consistency, you can pulse half or more of the mixture in the food processor, or use a submersion blender. Remove bayleaf before serving.
HEARTY NAVY BEAN SOUP WITH HAM (SENATE BEAN)
Navy bean soup with hearty ham hock and slow simmered flavor you'll love. Native to the U.S. Senate restaurant, it's a classic you can make at home.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Rinse and check the beans for dirt or rocks. Drain away any water and cover the beans with at least 3 inches of fresh warm water. Let the beans soak 4 to 5 hours if possible. If you don't have time to soak them, just rinse them and move forward.
- Once the beans have soaked, drain them and transfer them to at least a 4 quart heavy dutch oven or pot. Cover with 7 cups of cold water and add the ham hock.
- Cover and bring to a gentle simmer. Cook soaked beans 1 hour 15 minutes. Unsoaked beans will take about 2 hours. Stir occasionally while simmering.
- Once the beans are tender, turn off the heat, remove the ham hock and let it cool enough to handle. Remove any skin and fat and chop the meat you can get off of it. Add that back to the pot.
- Add the onion, celery, potatoes, garlic, salt and pepper. Cover and return to a gentle simmer to cook the vegetables: About 20 minutes more, stirring occasionally.
- Once the vegetables are soft, turn off the heat and if the soup isn't thick enough, gently mash some of the soup with a potato masher or fork. Leave most of the beans whole.
- Sprinkle with parsley and serve warm with cornbread or rolls.
HEARTY NAVY BEAN SOUP
I really like Campbell's Bean and Ham soup, but it's not gluten-free. This recipe helps to satisfy that craving even tho' it isn't exactly the same. I pulled this recipe from a bonus pack from Taste of Home. It doesn't list who submitted the recipe. I added a couple of ingredients as well.
Provided by mfb329
Categories Ham
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and sort beans. Cover with cold water and soak overnight.
- Drain beans and place in a large soup kettle or Dutch oven.
- Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
- Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
- (For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
Nutrition Facts : Calories 277.7, Fat 3.7, SaturatedFat 1, Cholesterol 12.7, Sodium 270.4, Carbohydrate 43.5, Fiber 16.5, Sugar 5.4, Protein 19.2
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