Navy Bean And Onion Soup 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

NAVY BEAN AND ONION SOUP



Navy Bean and Onion Soup image

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

Provided by BeckyF

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 large yellow onions, peeled and thinly sliced
4 cloves garlic, peeled and minced
8 shallots, peeled and thinly sliced
1 medium bay leaf
1 pinch fresh thyme
1 pinch fresh rosemary
2 cups cooked navy beans
1 cup dry white wine
1 cup madeira wine
1 quart chicken stock, plus extra if needed to thin the soup
salt
freshly ground black pepper
4 -6 tablespoons crumbled Roquefort cheese

Steps:

  • Heat the oil in a heavy stock pot over medium- high heat.
  • Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously.
  • Add the bay leaf, thyme, and rosemary, and saute for 1 minute.
  • Add the beans, wine, and Madeira, stirring well.
  • Add the stock, stirring to incorporate the ingredients, and bring to a boil.
  • Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
  • (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste.
  • Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.

Nutrition Facts : Calories 452.4, Fat 10.3, SaturatedFat 1.8, Cholesterol 7.2, Sodium 573.5, Carbohydrate 54.4, Fiber 11.2, Sugar 10, Protein 15.8

MY NAVY BEAN SOUP



My Navy Bean Soup image

A delicious rich and colorful soup. Good for a cool autumn evening.

Provided by Patty Long

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

Time 4h

Yield 8

Number Of Ingredients 7

1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
½ cup margarine
4 carrots, chopped
1 onion, chopped
½ pound bacon

Steps:

  • Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
  • In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
  • Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
  • In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g

NAVY BEAN & CABBAGE SOUP



Navy Bean & Cabbage Soup image

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

Provided by Julie in TX

Categories     Beans

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb small white beans (sorted and washed)
3 quarts chicken stock
1 large ham hocks or 1 large part of a butt-end ham
1 large onion, chopped
1 head of cabbage, chopped
3 carrots, chopped
salt and pepper

Steps:

  • Cover beans with chicken stock.
  • Add ham and onion.
  • Simmer 3 hours, or until beans reach mushy stage.
  • Add cabbage and carrots and simmer for an additional hour.
  • Add water if needed.
  • Remove the ham from the soup.
  • Let it cool and remove it from the bone.
  • Return the ham to the soup.
  • Season with salt and pepper to taste.
  • Skim off excess fat.

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.

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