My Other Grandmas Navy Bean Soup Recipes

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GRANDMA B'S BEAN SOUP



Grandma B's Bean Soup image

An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.

Provided by RENEE R

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

Time 16h15m

Yield 8

Number Of Ingredients 6

1 pound dry navy beans
3 carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham

Steps:

  • Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
  • Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
  • Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g

NAVY BEAN SOUP



Navy Bean Soup image

My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound dried navy beans
8 cups water
1-1/2 to 2 pounds smoked ham hocks
1 cup chopped onion
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup mashed potato flakes

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 322mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 9g fiber), Protein 22g protein.

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