Homemade Navy Bean Soup Food

NAVY BEAN SOUP

Steps:

• Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
• Drain bean water.
• Add remaining ingredients except celery and carrots to beans (including 7 cups water).
• Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
• Adjust cooking time if needed until beans are soft and tender.
• Add carrots and celery and cook for about half an hour.
• Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

NAVY BEAN SOUP I

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.

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, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
• 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 bit 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. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.

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.

MY NAVY BEAN SOUP

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.

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 WITH HAM

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.

MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!

Steps:

• Wash beans in a colander.
• Sort beans, discarding stones and blemished beans.
• Place beans in a large saucepan and cover with cold water by 1 inch.
• Bring to a boil over high heat.
• Boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Drain beans and return to saucepan.
• In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
• Add carrot-vegetable mixture to beans in saucepan.
• Add 6 cups water.
• Bring mixture to a simmer over high heat.
• Replace slicing food processor blade with metal blade.
• Add ham (or bacon) and pulse until chopped.
• Add ham or bacon to saucepan.
• Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
• Add sugar, to taste.
• Add salt, white pepper, and pinch of ground nutmeg.
• Serve soup in heated bowls.
• If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
• add dollop of sherry to each serving.
• Enjoy.

NAVY BEAN SOUP

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.

BEST EVER NAVY BEAN SOUP

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.

HOMEMADE NAVY BEAN SOUP

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.

PERFECT NAVY BEAN SOUP

Steps:

• In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
• Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
• Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.

NAVY BEAN SOUP WITH SIRLOIN TIPS

Steps:

• In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
• Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

MOM'S SIMPLE NAVY BEAN SOUP

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.

NAVY BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle.
• Add water to cover by 2 inches.
• Bring to a boil and boil for 2 minutes.
• Remove from heat and cover and let stand 1 hour.
• Drain and rinse beans, discarding liquid.
• In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
• Bring to a boil.
• Reduce heat and cover and simmer for 1 hour.
• Add the onion, carrot, and celery.
• Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
• Stir in bacon.
• Discard bay leaves before serving.

NAVY BEAN VEGETABLE SOUP

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.

MOM'S NAVY BEAN SOUP

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.

NAVY BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.