Winter Navy Bean Soup Recipes

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NAVY BEAN SOUP WITH HAM



Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

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

Time 2h50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g

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

WINTER NAVY BEAN SOUP



Winter Navy Bean Soup image

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

Provided by Derf2440

Categories     One Dish Meal

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork or 4 ounces fully cooked ham, , chopped
1/4 cup chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter

Steps:

  • Place navy beans in large saucepan, add enough water to cover beans.
  • Bring to boil, reduce heat and simmer 2 minutes.
  • Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
  • Drain beans and return to saucepan.
  • Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
  • Bring to a boil, reduce heat.
  • Cover and simmer 2 to 2 1/2 hours or until beans are tender.
  • (If necessary, add more water during cooking).
  • Add milk and butter, stirring until mixture is heated through and butter is melted.
  • Season with additinal salt and pepper.
  • I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
  • Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
  • Discard bone.

Nutrition Facts : Calories 353.8, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.1, Sodium 438.2, Carbohydrate 31.2, Fiber 10.8, Sugar 6.1, Protein 13.6

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.

BEST EVER NAVY BEAN SOUP



Best Ever Navy Bean Soup image

This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!

Provided by 5 OClock Somewhere

Categories     Ham

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups dried navy beans (white beans)
8 cups water
2 onions, chopped
3 garlic cloves, sliced
1 stalk celery, chopped (slice the leaves into it too)
1 ham, bone & leftovers
4 slices bacon, cut up
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon thyme (optional)

Steps:

  • Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone's contribution.

Nutrition Facts : Calories 321.9, Fat 7.9, SaturatedFat 2.4, Cholesterol 10.3, Sodium 917.6, Carbohydrate 46.7, Fiber 17.6, Sugar 4.4, Protein 17.7

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

HOMEMADE NAVY BEAN SOUP



Homemade Navy Bean Soup image

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

Provided by Shelli

Categories     Weeknight

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups navy beans, soaked overnight
2 smoked pork hocks or 1 ham bone
1 small diced onion
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons sugar
2 cups sliced carrots
1 cup diced celery
1 cup diced potato
enough water, to cover all ingredients in the pan

Steps:

  • Cook pork hocks or ham bone and the onion for one hour in enough water to cover the bones.
  • Add beans, salt, pepper and sugar and more water to keep all ingredients covered.
  • Cook 1 hour or till beans are soft.
  • Add carrots and celery, cook for 30 minutes.
  • Add potatoes and cook 30 more minutes.
  • Season with more salt and pepper if desired.

MOM'S SIMPLE NAVY BEAN SOUP



Mom's Simple Navy Bean Soup image

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

Provided by rockinred

Categories     Beans

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 lb) bag dried navy beans
1 -2 chopped onion
1 clove garlic
2 -3 smoked ham hocks (Best results if you tie them into a large piece of cheesecloth)

Steps:

  • Pick over the beans, removing any small stones or beans that just don't look "right".
  • Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
  • Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
  • Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
  • Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
  • Return the meat to the soup.
  • Throw out the bones, gristle and skin from the ham hocks.
  • If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
  • If the soup has cooled considerably, get the heat back up and serve.

Nutrition Facts : Calories 263.4, Fat 1.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 48, Fiber 18.7, Sugar 3.7, Protein 17.1

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