My Other Grandmas Navy Bean Soup Food

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.

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.

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.

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.

OLD FASHIONED BEAN SOUP RECIPE

Steps:

• Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 4-5 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients. If soup bone is not mostly covered with water add a little more. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water. SLOW COOKER: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours. Note: A small amount of baking soda added to the soup during cooking will reduce the amount of gas in the beans.

GRANDMA'S SPLIT PEA SOUP

Steps:

• In a large soup pot over medium-high heat, combine all ingredients; bring to a boil.
• Reduce heat to low, cover, and simmer 50 to 60 minutes, or until vegetables are tender.

NANA'S EPIC NAVY BEAN HAM BONE SOUP

Steps:

• The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
• Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
• Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
• Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
• Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

BEAN AND HAM SOUP

Steps:

• Put water and beans in a large soup pot and bring to a boil. Boil for 5 minutes then turn off burner and cover pot. Let the soup soak for 1-2 hours. (see other option).
• (option 2: Soak beans overnight in 7 cups of water. In the morning drain off water and rinse beans. Return beans to pot and add 6 cups of water. Add more or less water to your liking.).
• Add the rest of the ingredients and bring to boil. Lower heat to simmering and cover pot. Cook for 1 1/2 hours, until beans are tender. Add water while cooking to keep soup to your desired consistency.
• Remove bone from soup. Cut any meat from the bone and add it it the soup.

GRANDMA'S WHITE BEAN SOUP (THE BEST)

Steps:

• Cut pork into 2-inch cubes. Slice one of the onions into rings and place directly on top of the pork. Press down on the onions lightly to squeeze out some of their juice. Place in the fridge to marinate overnight.
• Take the pork out of the refrigerator. Remove the onions and throw them away. In an oiled soup pot over medium heat, sear the sides of the pork until they brown.
• Add the diced onions and sliced carrots. Sauté until the veggies turn golden brown.
• Add the white beans, bay leaves and boiled water. Lower the heat to a simmer and cook for an hour and a half. Season with salt and pepper. Note: You may need to add more water, as the beans tend to absorb liquid.
• Remove the soup from heat. Garnish with fresh dill and enjoy!

GRANDMA B'S BEAN SOUP RECIPE

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.

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

CONGRESSIONAL BEAN SOUP- GRANDMA'S

Steps:

• 1. Originally Grandma made this soup in a stock pot. Later she and my Mom it in a crock pot. Since that easier I have used the crock pot directions.
• 2. Place all ingredients in Crock-Pot. Cover and cook on low 8-10 hours or until beans are tender. Adjust seasonings. These beans can be bland so more spices may be to your liking. Serve hot with corn bread.
• 3. Remove bay leaf and ham bone if used. Serve hot with corn bread.