Navy Bean And Celery Root Soup Recipes
HEARTY NAVY BEAN SOUP
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
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
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 SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
NAVY BEAN AND CELERY ROOT SOUP
Provided by Moira Hodgson
Categories brunch, appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the beans and four cups water in a pot and bring to boil. Cover, turn heat to low and simmer for two minutes.
- Turn off the heat and let the pot sit, covered, for one hour. Bring the contents of the pot to boil again. Cover, turn heat to low and simmer for 45 minutes.
- Add the celery root, tomatoes, onion, garlic and parsley.
- Crush the rosemary and thyme together and add along with one cup water. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes.
- Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
- Cook, uncovered, on low heat, for another 15 minutes, stirring the soup every now and again, and also mashing some of it against the side of the pot with the back of a large spoon. If the soup seems too thick, thin it out with some water.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 8 grams
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- Rinse and sort the beans, carefully looking for dirt or small rocks. Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the "quick soak" method.
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