Best Navy Bean Squash Soup Recipes

NAVY BEAN SQUASH SOUP

Navy Bean Squash Soup image

On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 8

Ingredients

1 pound dried navy beans
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1 meaty ham bone
2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; 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 hour., Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. , Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 10g fiber), Protein 10g protein.

NAVY BEAN-BUTTERNUT SQUASH SOUP

Navy Bean-Butternut Squash Soup image

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

Ingredients

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

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.