Ham And Navy Bean Soup Food

HEARTY NAVY BEAN SOUP

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.

NAVY BEAN SOUP

Steps:

• Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
• In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
• Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
• Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
• Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

NAVY BEAN AND HAM SOUP

Steps:

• sort beans, rinse and add to stock pot.
• scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.
• peel potato and dice into very small pieces, add to pot.
• add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.
• rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.
• Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.

HAM AND BEAN SOUP II

Steps:

• In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
• Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
• Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

HAM AND NAVY BEAN SOUP

Steps:

• Slow Cooker Directions.
• Place beans in a large bowl, cover completely with water. Soak 6 hours.
• Drain beans, discard water.
• Combine beans, 6 cups water, ham bone, onion, celery, bay leaves and tarragon in slow cooker. Cover, cook on low 8 hours or on high for 4 hours.
• Discard ham bone and bay leaves, stir in salt and pepper.

NAVY BEAN (HAM AND BEAN) SOUP

Steps:

• Put beans in a large saucepan and cover with 2 inches of cold water.
• Bring to a boil, reduce heat, and summer for 5 minutes.
• Remove from heat, cover, and let sit for 1 hour, then drain.
• Tie herbs into a bundle or wrap in a square of cheesecloth.
• In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
• Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
• Turn off heat, remove ham and allow to cool, then cut into cubes.
• Remove herbs and discard.
• Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
• Stir puree and meat back into the remaining soup.
• Season to taste with salt and pepper.
• Put in bowls, top with a pat of butter, and serve.