My Favorite Navy Bean Soupso Easy To Prepare Recipes

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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

MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!



My Favorite Navy Bean Soup...so Easy to Prepare! image

This is a wonderful hearty soup, great for using leftover ham from the holidays. Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup. Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions. This soup is comfort food at its best. You will love it. Don't let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed...to make preparation easier, not more difficult!

Provided by GREG IN SAN DIEGO

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dried navy beans (white peas, about 2 cups)
3 large carrots, trimmed, peeled and cut into 3 inch lengths
2 stalks celery, washed, de-veined, and cut into 3 inch lengths
1 large yellow onion, quartered
6 cups water
8 ounces sliced ham (or cooked bacon)
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon white pepper
1 pinch ground nutmeg
4 teaspoons sour cream (optional)
sherry wine (optional)

Steps:

  • Wash beans in a colander.
  • Sort beans, discarding stones and blemished beans.
  • Place beans in a large saucepan and cover with cold water by 1 inch.
  • Bring to a boil over high heat.
  • Boil for 2 minutes.
  • Remove from heat, cover and let stand for 1 hour.
  • Drain beans and return to saucepan.
  • In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
  • Add carrot-vegetable mixture to beans in saucepan.
  • Add 6 cups water.
  • Bring mixture to a simmer over high heat.
  • Replace slicing food processor blade with metal blade.
  • Add ham (or bacon) and pulse until chopped.
  • Add ham or bacon to saucepan.
  • Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
  • Add sugar, to taste.
  • Add salt, white pepper, and pinch of ground nutmeg.
  • Serve soup in heated bowls.
  • If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
  • add dollop of sherry to each serving.
  • Enjoy.

NAVY BEAN VEGETABLE SOUP



Navy Bean Vegetable Soup image

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. -Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 9h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Steps:

  • In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.

Nutrition Facts : Calories 157 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 763mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein.

NAVY BEAN SOUP



Navy Bean Soup image

By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.

Provided by PalatablePastime

Categories     Ham

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag dried navy beans
7 cups water
1 ham bone (for flavor)
2 cups diced ham
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1/2 cup sliced carrot
1/2 cup sliced celery

Steps:

  • Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
  • Drain bean water.
  • Add remaining ingredients except celery and carrots to beans (including 7 cups water).
  • Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
  • Adjust cooking time if needed until beans are soft and tender.
  • Add carrots and celery and cook for about half an hour.
  • Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

WINTER NAVY BEAN SOUP



Winter Navy Bean Soup image

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

Provided by Derf2440

Categories     One Dish Meal

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork or 4 ounces fully cooked ham, , chopped
1/4 cup chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter

Steps:

  • Place navy beans in large saucepan, add enough water to cover beans.
  • Bring to boil, reduce heat and simmer 2 minutes.
  • Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
  • Drain beans and return to saucepan.
  • Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
  • Bring to a boil, reduce heat.
  • Cover and simmer 2 to 2 1/2 hours or until beans are tender.
  • (If necessary, add more water during cooking).
  • Add milk and butter, stirring until mixture is heated through and butter is melted.
  • Season with additinal salt and pepper.
  • I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
  • Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
  • Discard bone.

Nutrition Facts : Calories 353.8, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.1, Sodium 438.2, Carbohydrate 31.2, Fiber 10.8, Sugar 6.1, Protein 13.6

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