Best Navy Bean With Ham Soup By Heather N Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NAVY BEAN AND HAM SOUP



Navy Bean and Ham Soup image

Navy Bean and Ham Soup made with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor.

Provided by Lucy Brewer

Categories     Soups

Time 1h45m

Number Of Ingredients 15

4 cans navy beans, rinsed and drained (unsalted if you can find them)
2 tablespoons unsalted butter
1 medium onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 clove garlic, minced
1 1/2-2 quarts chicken stock
2 large smoked ham hocks or 1 ham bone
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup diced cooked ham (I buy the packet of diced ham in the meat dept. unless I have ham saved)
Salt and pepper to taste
6-8 bacon strips, cooked crispy and crumbled

Steps:

  • In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.
  • Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.
  • Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.
  • Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.
  • If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
  • Taste and season accordingly with salt and pepper. The ham is usually salty so I don't add much salt until I taste the soup. Serve with crumbled bacon on top.

Nutrition Facts : ServingSize 8 servings, Calories 73 kcal

HAM AND BEAN SOUP II



Ham and Bean Soup II image

Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.

Provided by Diane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 9

1 pound dry navy beans, soaked overnight
4 quarts water
1 pound leftover ham bone with meat attached
1 onion, finely diced
2 carrots, sliced
2 stalks celery, diced
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon paprika

Steps:

  • In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
  • Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
  • Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 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

NAVY BEAN AND HAM HOCK SOUP



Navy Bean and Ham Hock Soup image

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Provided by Culinary Envy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 7h40m

Yield 12

Number Of Ingredients 15

1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3 bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Steps:

  • Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
  • Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
  • Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
  • Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g

NAVY BEAN AND HAM SOUP



Navy Bean and Ham Soup image

Make and share this Navy Bean and Ham Soup recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 cups cold water
2 cups dried navy beans, soaked overnight
2 large smoked ham hocks
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 garlic clove, chopped
2 sprigs fresh thyme
1 bay leaf
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • In large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat.
  • Reduce heat and simmer until beans are tender, about 90 minutes. Discard bay leaf and thyme sprigs.
  • Remove ham hocks from soup and let cool slightly. Pick meat from the bones and shred into bite sized pieces. Discard bones, fat and skin.
  • Return meat to soup and heat through. Serve garnished with parsley.

Nutrition Facts : Calories 246.4, Fat 1.1, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 45.1, Fiber 17.6, Sugar 4, Protein 15.8

Related Topics