Best Rudys Navy Bean Soup With Ham Recipes

NAVY BEAN SOUP WITH HAM

Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

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

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

Steps:

Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 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

Ingredients

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