Best White Navy Bean Soup Recipes

WHITE NAVY BEAN SOUP WITH HAM HOCKS

Steps:

• Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean!
• Place the beans in the crock pot; cover with water.
• Set on high cooking and cook for an hour.
• Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along.
• Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You're killing me here! You could just use a couple slices of ham.
• Add your bay leaf to the crock pot. Don't worry - it will float. No panic. Really!
• Hack up the onion, a small dice is fine, toss it into te crock pot.
• Mince the garlic, again - you guesed it - into the crockpot. Are you with me so far?.
• Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body - that stick-to-your-ribs quality. Besides, they are in season.
• Set all of that onto 10 hour on low cooking.
• Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up!
• Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don't worry about it. If you don't - you get the idea.
• Put the meat back into the soup.
• Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages.
• Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*.
• Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread.
• Props to you! You just cooked something easy for Winter.

BLACK & WHITE NAVY BEAN & HAM SOUP

Steps:

• 1. If time permits you can soak beans over night covered in cold water, and that will lessen the cooking time. Cover at least a few inches over beans because they will swell and absorb more water. But I didn't do this, so the cooking time required was much longer. These are both of the beans I used.
• 2. Pick through beans for sand grit & pebbles, then rinse & drain. Cover with water and bring to a boil and cook about 1 1/2 hours.
• 3. Chop the onions. Can also add minced garlic if desired. I was out, hence the addition of granulated garlic.
• 4. Chop the celery and carrots, I had enough vegetables to make 8 cups. Set aside till needed.
• 5. After the beans have cooked for about 1 1/2 hours, begin to add,
• 6. Ham cubes & chopped vegetables, spices and bay leaves. Stir, and add more liquid or water to cover if needed. Make sure they didn't cube the ham through the netting as they did with mine, I had to remove the netting from each piece, the netting is inedible.
• 7. Cover with tight fitting lid, lower heat to a simmer & continue to cook for an additional 2 hours or until beans are soft & tender & broth becomes thick and rich. REMEMBER TO STIR PERIODICALLY DURING THE ENTIRE COOKING PROCESS TO PREVENT BEANS FROM STICKING.
• 8. SERVE WITH YOUR FAVORITE BREAD AND ENJOY.

WHITE NAVY BEAN SOUP

Steps:

• Wash beans and cover with water two inches over top; soak overnight.
• Add ham, onion, garlic and celery; bring to a boil, lower heat and simmer until beans are tender, about 1 hour, [ Additional water maybe added if mixture is too thick.]
• Puree mixture in food processor or blended; return to pot and season to taste with salt, peppers.
• Add green onion tops and serve in soup bowls.