Salute The Us Navy Bean Soup Recipes

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SENATE NAVY BEAN SOUP



Senate Navy Bean Soup image

I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)

Provided by rsgunnell

Categories     Ham

Time 5h

Yield 2 quarts, 10 serving(s)

Number Of Ingredients 9

1 lb dried navy beans (about 2 1/3 cups)
water
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
1 smoked ham hock or 1 leftover ham bone
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Wash beans, drain then soak in large pot.
  • For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
  • Soak beans overnight.
  • In large frypan melt butter, saute celery, onion and garlic until tender.
  • Drain beans, reserve liquid.
  • Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
  • Heat to boiling, reduce to low.
  • Cover and simmer 3 hours or until beans are tender and soup thickens.
  • Remove meat from bone and add to soup.
  • Remove a cup or two of beans, mash and return to make a thicker soup if desired.

MOM'S NAVY BEAN SOUP



Mom's Navy Bean Soup image

Make and share this Mom's Navy Bean Soup recipe from Food.com.

Provided by Izzy Knight

Categories     Low Protein

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 cups navy beans
8 cups water
4 carrots, sliced
3 tablespoons balsamic vinegar
2 onions, chopped
5 cloves garlic, minced
1 cup celery leaves, chopped fine (and tender inner stalks)
1 bell pepper, chopped
2 bay leaves
1 (15 ounce) can tomato sauce
1/4 teaspoon ground cloves
1/2 teaspoon mustard powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 tablespoon parsley flakes
1/2 teaspoon salt
1 dash Tabasco sauce
2 tablespoons barley
1 teaspoon miso

Steps:

  • Wash and pick over beans.
  • Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
  • 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 non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
  • Add garlic, celery leaves, and bell pepper.
  • Continue sauteing, adding more liquid as necessary.
  • When the mixture has cooked down somewhat, add it to the beans.
  • Add the remaining ingredients except the miso.
  • Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
  • Remove bay leaves.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 807.5, Carbohydrate 34.1, Fiber 10.8, Sugar 8.9, Protein 8

SALUTE THE US NAVY BEAN SOUP



Salute the US Navy Bean Soup image

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

1 regular bag of dried navy beans (1 1/2 c approx)
1 ham bone, or smoked ham hock
1 large onion, diced
3 ribs of celery chopped
1 large potato, diced
2 clove garlic, minced
1/2 tsp salt and pepper, each

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.

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