MOM'S NAVY BEANS RECIPE + VIDEO
My mom's navy beans recipe makes a simple comfort food classic. Tender, seasoned white beans and veggies in a flavorful broth; a must-make!
Provided by Kevin Is Cooking
Categories Soups
Time 4h15m
Number Of Ingredients 9
Steps:
- Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
- Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
- Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
- Season to taste and serve with crusty bread.
Nutrition Facts : ServingSize 1 oz, Calories 125 kcal, Carbohydrate 18 g, Protein 5 g, Fat 3 g, Sodium 310 mg, Fiber 6 g, Sugar 1 g
MOM'S NAVY BEAN SOUP
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
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
HOMEMADE NAVY BEAN SOUP
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
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
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
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
NAVY BEAN SOUP
Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 11
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.
MOM'S BEST HAM AND BEAN SOUP
It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!
Provided by Sharon Hill
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 12
Number Of Ingredients 22
Steps:
- Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
- Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
- When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g
MOM'S HAM AND BEAN SOUP
I could not find the perfect recipe so this is my recipe that I came up with after comparing three different ones. I combined the ingredients that I liked and mom's ham and bean soup was invented. Enjoy!
Provided by BIGLERMOM
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
- Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
- Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 25.3 g, Cholesterol 68 mg, Fat 21.5 g, Fiber 7.9 g, Protein 25.1 g, SaturatedFat 7.4 g, Sodium 89.5 mg, Sugar 2.4 g
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
MOM'S HAM BONE BEAN SOUP
This is the bean soup my mom used to make whenever we'd finished a ham -- using the ham bone makes a wonderful stock for the soup. Enjoy!
Provided by Kmac1805
Categories Clear Soup
Time 3h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
- Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
- Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
- Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
- Great served with a dolop of horseradish.
Nutrition Facts : Calories 133.9, Fat 4.5, SaturatedFat 1.6, Cholesterol 21.1, Sodium 289.5, Carbohydrate 13, Fiber 4.9, Sugar 1.9, Protein 10.4
MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!
This is a wonderful hearty soup, great for using leftover ham from the holidays. Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup. Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions. This soup is comfort food at its best. You will love it. Don't let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed...to make preparation easier, not more difficult!
Provided by GREG IN SAN DIEGO
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
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