Best Navy Bean And Celery Root Soup Recipes

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NAVY BEAN SOUP IN THE CROCK POT



Navy Bean Soup in the Crock Pot image

This is my adaptation of a recipe I found in "The Unwatched Pot". Total comfort food. Everyone in the family likes this one. It freezes very well and is creamier when it thaws.

Provided by dicentra

Categories     Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups dried navy beans
1/2 cup onion, chopped
3 stalks celery, diced
1 ham hock
1 teaspoon dried sage
1 bay leaf
1 garlic clove, minced
1/2 teaspoon black pepper
1 (16 ounce) can chicken broth

Steps:

  • Place all of the ingredients in the crock pot.
  • Add enough water to generously cover the beans.
  • Cook on low for 8-10 hours or on high for 5-6.
  • Remove ham hock.
  • Discard fat and bones and return the meat to the soup.

NAVY BEAN SOUP I



Navy Bean Soup I image

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

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

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

HEARTY NAVY BEAN SOUP



Hearty Navy Bean Soup image

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

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

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 NAVY BEAN SOUP



Hearty Navy Bean Soup image

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

1 lb dried navy beans
water
1 1/2 lbs smoked pork necks
6 cups water
4 slices bacon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 bay leaf
1 -2 teaspoon salt (or to taste)
1 -2 teaspoon pepper (or to taste)

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.

NAVY BEAN AND CELERY ROOT SOUP



Navy Bean And Celery Root Soup image

Provided by Moira Hodgson

Categories     brunch, appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

1 cup navy beans
1 celery root (about one-half pound) peeled and cut into quarter-inch dice
4 medium-sized tomatoes, peeled and minced
1 medium-sized onion, peeled and diced
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
4 teaspoons white distilled vinegar or lemon juice, or to taste
2 tablespoons extra-virgin olive oil

Steps:

  • Put the beans and four cups water in a pot and bring to boil. Cover, turn heat to low and simmer for two minutes.
  • Turn off the heat and let the pot sit, covered, for one hour. Bring the contents of the pot to boil again. Cover, turn heat to low and simmer for 45 minutes.
  • Add the celery root, tomatoes, onion, garlic and parsley.
  • Crush the rosemary and thyme together and add along with one cup water. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
  • Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
  • Cook, uncovered, on low heat, for another 15 minutes, stirring the soup every now and again, and also mashing some of it against the side of the pot with the back of a large spoon. If the soup seems too thick, thin it out with some water.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 8 grams

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