Navy Bean Vegetable Soup Recipes
NAVY BEAN SOUP
Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
- Stir in parsley. Cook 2 to 3 minutes.
Nutrition Facts : Calories 300, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
HEARTY VEGAN NAVY BEAN SOUP
This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab.
Provided by Meghan
Categories Beans
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Wash and pick over beans.
- Cover with water and soak overnight, or quick soak.
- Discard soaking water, rinse beans and put in a large soup pot.
- Add the 8 cups of water and bring to a boil.
- Cover tightly and reduce heat to a low simmer.
- Add carrots.
- In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
- Add garlic, celery leaves, and cabbage.
- Continue sautéing, adding more liquid as necessary.
- When the mixture has cooked down somewhat, add it to the beans.
- Add tomato sauce, bay leaves, and spices.
- Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
- Remove bay leaves and serve with hard bread and salad.
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
SALUTE THE US NAVY BEAN SOUP
This is the US Senate's navy Bean Soup, tweaked hardly at all. It's basic, and beany. If you have ham for Christmas, then save that bone! If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Bean Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 1. Use your favorite method for the beans (soaking over night, or fast soak) drain the soaking water. Add 7 cups of water to the beans and add the ham bone. Simmer until beans are tender (about 1 1/4 hours). Remove the ham bone or hock, discard any fat and dice up the ham. Return to the pot.
- 2. Add the balance of the ingredients and simmer until potatoes are done. (20-30 minutes)
- 3. I mash some of the beans up with a potato masher to thicken the soup. You can omit this of course.
NAVY BEAN VEGETABLE SOUP
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
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.
NAVY BEAN SOUP WITH HAM AND VEGETABLES
This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)
Provided by Desert Mojo
Categories One Dish Meal
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
- Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
- Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
- While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
- Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.
Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9
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VEGETARIAN NAVY BEAN SOUP RECIPE - PILLSBURY.COM
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- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
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From aspicyperspective.com
- The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
- Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
- Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
- Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
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Estimated Reading Time 7 mins
- 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.
- To "quick soak" the beans, put the pot of beans and water on the stove over hight heat. Bring to a rolling boil. Boil for two minutes, then cover with a lid and remove from heat. Let soak for one hour. A spoon of baking soda can be added to the water before soaking (after removing from heat) to aid in breaking down the beans for easier digestion.
- For making the soup, dice the carrot and celery stalk. Heat the oil in the soup pot over low or medium-low heat. Add the carrot and celery and cook until tender, stirring often. Do not allow the vegetables to brown.
NAVY BEAN VEGETABLE SOUP - BOWL ME OVER
From bowl-me-over.com
Estimated Reading Time 3 mins
- Pick thru the beans, checking for small rocks, blemished beans, etc. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
- In a large stock pot, heat the olive oil over medium high heat. Add the vegetables to the pot; onion, carrots, celery, zucchini, tomatoes, corn & bell pepper to the pot, season with pepper & red pepper flakes & sauté until tender, 5-7 minutes. Add the bay leaves, ham bone & beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2- 2 hours, stirring occasionally until the beans are tender.
- When the beans are tender, check the seasoning - if it needs salt add it now. Add in the lemon juice & parsley. The addition of lemon & parsley at the end brightens the flavor, don't skip this step!
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- Start off by adding the dried beans to a large stockpot with enough water to cover them by a couple inches and boil for 10 minutes.
- While the navy beans are boiling, prepare your vegetables. Add the olive oil, garlic, onion, celery and carrots to a large slow cooker.
- Pour your beans into a strainer in the sink, and sort through them, making sure you remove any debris or stones.
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From contentednesscooking.com
- Wash and rinse your beans after soaking. Go straight to a large pot or casserole. Heat a bit of oil or vegan butter, or simply use a bit extra vegetable broth. Add garlic and onions (and optional carrots and celery) and fry for around 3 minutes. Remove them from the pot and set aside.
- Add the beans vegetable broth and chopped tomatoes to the pot and bring everything to a boil. Cover with a lid and cook on medium heat for one hour. Stir occasionally.
- Add the set aside vegetables back to the pot and cook for an extra 30 minutes. Season with a pinch of salt and pepper, if needed. Serve in soup bowls and enjoy.
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