My Other Grandmas Navy Bean Soup Food

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.

MY OTHER GRANDMA'S NAVY BEAN SOUP

Steps:

• 1. Boil beans for 2 minutes. Then soak 1-2 hours
• 2. In a separate pot, simmer for 1 to 2 hours: Ham bone, bay leaves, garlic, salt & pepper,chicken bouillon, and celery seed or salt (or one raw celery).
• 3. After simmery the second pot of ingredients, add the beans to ham mixture. Simmer again for 1- 1 1/2 hours.
• 4. Add carrots and potatoes the last 40 minutes. Simmer until tender

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.

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 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.

GRANDMA B'S BEAN SOUP

Steps:

• Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
• Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
• Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.