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
MY NAVY BEAN SOUP
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
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
BILL'S SUPER BOWL NAVY BEAN SOUP
I love navy bean soup. Heck I more than love it. Thats why I made 10 or 12 batches to come up with this recipe. On a cold day or night this will warm your heart body and mind. It may also cure the flu. Maybe.
Provided by bill mayes
Categories Beans
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans for 8 hours or overnight.
- Fill up a round dutch oven with water, leaving enough room for beans.
- Add ham hock and boil for 15 minutes uncovered.
- Add dry seasonings, cover and simmer for another 15 minutes.
- Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
- Every hour or so uncover and stir, I like to cook it till the beans start to break open. I hope you enjoy it.
BILL KNAPP'S MICHIGAN BEAN SOUP
Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.
Provided by Molly53
Categories Beans
Time 11h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and sort the beans and soak overnight in cold water to cover.
- Next morning drain beans.
- Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
- Bring to a boil, cover and simmer 3 hours or until beans are tender.
- While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
- Drain and add to the beans and ham and continue cooking for 45 minutes more.
- Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
- Add salt and freshly ground black pepper to taste.
- Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
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