Navy Bean Soup With Chicken 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 SOUP I



Navy Bean Soup I image

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

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

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

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

SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

NAVY BEAN SOUP W CHICKEN SAUSAGE



Navy Bean Soup w Chicken Sausage image

After my husband suffered a mild heart attack I have had to add in beans and greens to his daily menu. This recipe was inspired by the chicken sausage and the need to make good tasting, Low Fat Bean Soup. Beans help lower bad cholesterol. The sausage lends smokey flavor to these mild and delicious beans. One serving has 7 grams...

Provided by Donna Thiemann

Categories     Vegetables

Time 9h20m

Number Of Ingredients 6

1 pkg 1-pound package small white navy beans, sorted
12 oz johnsonville chicken and cheese sausage, cut up
7-9 c chicken or vegetable broth, low salt
1/2 medium onions, yellow, medium, chopped and diced
2-4 clove garlic, minced
1-2 c water, add if beans need more water while simmering

Steps:

  • 1. Sorting Beans: Pour cold water over the beans to cover. Soak beans for 8 hours or overnight. Drain beans, discard soak water and rinse with fresh cold water. **Drain once again and proceed to next step. For more tips and tricks with beans: http://www.usdrybeans.com/recipes/beans-pre-prep/
  • 2. **Cover-Simmer: Place freshly soaked and drained beans in a Dutch oven or similar large pot. Cover beans with large package of chicken or vegetable broth (Low Salt). You should have enough broth to cover the beans plus two - four inches of broth to cover the beans. Add remaining ingredients, (onion, garlic, sausage, broth). Simmer for 1-1/2 hours or until beans are tender. Do Not add salt till the beans are tender..
  • 3. Completing Bean Soup: When beans are soft add a cup or two to the blender with broth to cover the beans. Process enough to achieve a smooth slurry that will thicken the broth. When done puréeing the beans add them back to the soup pot. Stir beans and simmer for 5-10 minutes to finish off cooking the beans. Test beans for tenderness then, Serve Warm in soup bowls. Beans freeze well in small ziplock containers made for the freeze. Make sure beans are cold before freezing them. Freeze up to 3 months for best flavor!

WINTER NAVY BEAN & HAM SOUP



Winter Navy Bean & Ham Soup image

This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.

Provided by Big Kahuna in Alaska

Categories     Lentil

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups dried navy beans
6 cups water
6 chicken bouillon cubes
1 tablespoon olive oil
1 lb chopped ham
1 yellow onion, chopped
2 garlic cloves, whole
2 stalks celery, chopped
2 carrots, sliced
salt and pepper

Steps:

  • Soak beans according to package directions.
  • Add Bouillon cubes to 6 cups water.
  • Add Chopped Ham.
  • Lightly saute onion, celery, garlic in oil, add to stock.
  • Add carrots, beans simmer on low 1 1/2 - 2 hours.
  • salt and pepper to taste.
  • I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.

NAVY BEAN SOUP WITH CHICKEN



Navy Bean Soup With Chicken image

Beans are really healthy, so when I cook them I try not to add anything to them that will make them unhealthy. This bean soup relies on some pepper and the green onions for seasoning. If you want salt, add some. Cooking time includes soaking time for the dried beans.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 lb dried navy beans
8 cups water
1 -1 1/2 lb chicken breast, cut in 1/2-3/4 inch chunks
1/2 teaspoon white pepper
5 green onions, including tops (separate tops)
1/4 lb baby carrots, sliced 1/4 ", thick
10 cups water

Steps:

  • Wash and pick over the navy beans, then put in a pot with the 8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay).
  • Drain and rinse the beans.
  • If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step).
  • Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops.
  • Bring to a boil, reduce heat, cover and simmer 1 ½ to 2 hours or until beans are as tender as you like them.
  • Add green onion tops and cook 15 minutes longer.
  • Serve immediately or refrigerate and warm up for an easy lunch.

Nutrition Facts : Calories 201.6, Fat 5.7, SaturatedFat 1.6, Cholesterol 36.3, Sodium 60.4, Carbohydrate 19.2, Fiber 7.5, Sugar 2, Protein 18.4

NAVY BEAN SOUP



Navy Bean Soup image

This Navy Bean Soup recipe is hearty, comforting and the best way to use up leftover ham! It can be made with hambone, chopped ham or even shredded chicken and bacon (like pictured here). It is loaded with navy beans, ham (or chicken), potatoes, carrots, celery, fennel, onions, garlic and chives for complex, rich, satisfying spoonfuls. This Navy Bean and Ham Soup can be made with dried navy beans or canned navy beans and it can be made on the stove or in the crockpot - I've included directions for both; now there is no reason not to enjoy this wonderfully savory, smoky, salty Navy Bean and Ham Soup recipe!

Provided by Jen

Categories     Main Course

Time 2h15m

Number Of Ingredients 18

1 lb. dried white navy beans (OR 3 (15 oz.) cans navy beans, rinsed and drained)
8 oz. bacon, finely chopped (optional (recommend if using chicken))
1 large onion (chopped)
1 bulb of fennel (chopped)
1 1/2 cups chopped celery
3 carrots (chopped)
4-6 garlic cloves (minced)
1 14.5 oz. can fire roasted diced tomatoes, (undrained)
2 cups Yukon gold potatoes (chopped into 1/2" cubes)
6 cups low sodium chicken broth
water (in directions)
1 tsp EACH ground (dried) mustard, dried parsley
1/2 tsp EACH dried basil, dried oregano, dried thyme, smoked paprika
1/4 tsp EACH pepper, red pepper flakes
2 bay leaves
one meaty ham bone (OR 2 1/2 cups chopped ham or shredded chicken)
1/4 cup finely chopped chives
salt to taste (will depend on if using salty ham or chicken)

Steps:

  • Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
  • Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
  • If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
  • Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
  • Reduce heat to low and add beans, hambone or chicken/ham, chicken broth, 2 cups of water, diced tomatoes and all seasonings. Bring the soup to a full boil then reduce to a simmer, cover, and cook for 60 minutes, removing the lid to stir and replacing it occasionally.
  • After 60 minutes, add potatoes and continue to gently simmer, covered, for an additional 30-60 minutes or until beans and potatoes are tender. Add additional water if it evaporates too much.
  • Once tender, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
  • Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
  • Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
  • If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
  • Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
  • Reduce heat to low and add hambone or chicken/ham, chicken broth, potatoes, diced tomatoes and all seasonings. Bring to a simmer, cover, reduce heat to low and cook for 15 minutes or until potatoes are tender. Add canned beans and heat through.
  • Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
  • Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
  • Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
  • Add beans and all ingredients EXCEPT bacon to a 6-quart slow cooker including 2 cups of water; stir to combine.
  • Cover and cook on HIGH 4-5 hours or LOW 7 to 9 hours or until beans are tender.
  • If using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
  • Optional: Meanwhile, cook bacon until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
  • Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.

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