Navy Bean And Ham Soup In A Crock Pot Recipes

NAVY BEAN SOUP WITH HAM

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.

SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
• Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.

INSTANT POT® NAVY BEAN AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
• Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
• Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

NAVY BEAN SOUP IN THE CROCK POT

Steps:

• Place all of the ingredients in the crock pot.
• Add enough water to generously cover the beans.
• Cook on low for 8-10 hours or on high for 5-6.
• Remove ham hock.
• Discard fat and bones and return the meat to the soup.

NAVY BEAN AND HAM SOUP (IN A CROCK-POT)

Steps:

• 1. Sort through the dry beans and dis-guard any bad beans or rocks you may find. Place in water and soak over night with 2 teaspoons of baking soda.
• 2. Drain and rinse the beans well.
• 3. Chop the onions , carrots and celery , I like to use some of the celery leaves in mine.
• 4. Place cut vegetables in a crock-pot with the beans and Add a meaty ham bone that was left over from a previous dinner and extra chopped up ham meat if you want more meat.
• 5. Add the left over juice and some of the fat from the cooked ham , it will be jelled once it's cold.
• 6. Add the water and the remaining spices.
• 7. Cover and let cook for atleast 6 hours and remove the ham bone and remove the ham off the bone and return the meat to the soup ; I like to mash some of the beans at this time , Cook for 2 more hours.
• 8. I like to serve my soup with some good ole corn bread....yummy...enjoy!!

NAVY BEAN AND HAM SOUP RECIPE

Steps:

• Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

CROCK POT HAM AND BEANS

Steps:

• Rinse and sort beans. Cover beans with about 2 cups of water and allow to soak overnight or 6 to 8 hours.
• After soaking rinse again. Add the beans to the crock pot and cover with 6 cups of water. Add the onions and the ham hocks. Cover and cook on low for 5 ½ to 6 hours. Remove the ham hocks from the pot and remove the meat from the bone and stir back into the bean. Season with salt and pepper. Stir, cover and cook for another 30 minutes, or to desired tenderness.

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.

NAVY BEAN, HAM AND POTATO SOUP

Steps:

• Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it. Be careful with the salt, I add sparingly to compensate for the ham hock and the additional diced ham. Cover crock pot, cook on high for 3 hours, turn to low for 6 hours or more. I remove the ham hock, cut the meat off, cutting away the fat it in the process and place remaining meat back into the pot.

CROCK POT BEAN SOUP WITH HAM

Steps:

• Gather the ingredients.
• Put the beans in a colander and rinse thoroughly. Pick over and discard any malformed or damaged beans and look for small stones.
• Combine beans, ham bone, water, chopped onion, garlic or garlic powder, and the bay leaf in the slow cooker.
• Cover and cook on high for 1 hour.
• Turn to low and cook 6 to 8 hours longer, or until beans are tender.
• Season with lemon juice, honey or brown sugar, salt, and pepper, to taste.
• Remove ham bone; chop meat and return to crockpot.
• Remove bay leaf before serving.
• Enjoy!

NAVY BEAN SOUP RECIPE

Steps:

• You will see this cooking method demonstrated in the video. Here's the steps.
• Cook the beans with water (20 minutes)
• Prep the ham and veggies
• drain the beans and sauté the ham, onions and garlic.
• Assemble the soup and cook. (40 minutes)
• Prep: soak beans night before
• Cook the soaked beans in a big pot on stove until soft. (an hour or so)
• Add the seasonings, prepped ham and veggies.
• Cook until carrots are soft.
• Simmer until serving time as desired. Stirring occasionally
• Pour in the water and chicken stock.
• Next, add in the ham and the chopped vegetables.
• Rinse and drain the dried navy beans and add them in as well.
• Add the dried seasonings in next and stir the everything together in the slow cooker until it is thoroughly combined.
• Cook on high for 6 hours in the crockpot or until beans are soft and thoroughly cooked.
• Enjoy!