NAVY BEAN (HAM AND BEAN) SOUP
Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.
Provided by Chef Skie
Categories Ham
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 12
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.
NAVY BEAN AND HAM SOUP
Navy Bean and Ham Soup made with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor.
Provided by Lucy Brewer
Categories Soups
Time 1h45m
Number Of Ingredients 15
Steps:
- In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.
- Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.
- Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.
- Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.
- If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
- Taste and season accordingly with salt and pepper. The ham is usually salty so I don't add much salt until I taste the soup. Serve with crumbled bacon on top.
Nutrition Facts : ServingSize 8 servings, Calories 73 kcal
NAVY BEAN SOUP WITH HAM AND VEGETABLES
This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)
Provided by Desert Mojo
Categories One Dish Meal
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
- Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
- Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
- While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
- Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.
Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9
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.
NAVY BEAN SOUP WITH HAM
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
Provided by jerry_smart
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g
HEARTY NAVY BEAN SOUP
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. -Mildred Lewis, Temple, Texas
Provided by Taste of Home
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
NAVY BEAN VEGETABLE SOUP
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. -Eleanor Mielke, Mitchell, South Dakota
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 763mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein.
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5/5 (1)Total Time 10 hrsEstimated Reading Time 6 mins
- Place the dry beans in a pan and sift through them with your hands. Discard any beans that look bad.
- Run two inches of water over the beans and leave the beans to soak overnight, at least 8 hours.
- Place the beans in a large pot. Cover with one inch of water, and add the baking soda. Bring to a boil over high heat. Watch carefully!! The water will become foamy and start to rise quickly. When this happens, remove the pot from the heat. Rinse the beans thoroughly under cold water and return to the pot.
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- Heat olive oil in large pot on the stove-top over medium heat. Add the onion and cook, stirring, until softened. Add the carrot and cook, stirring another minute. Add the butter (or more cooking oil) and stir to combine. Sprinkle in the flour and cook, stirring, for 30-45 seconds (it will be quite dry, but just keep it moving so it doesn't scorch). Add the chicken broth. Bring to a boil, then reduce heat slightly and simmer for about 5 minutes, to give the carrots a little head start cooking. Add the navy beans, ham, tomato paste and the liquid smoke (or splash of Worcestershire) and a bay leaf, if you have one. Stir to combine.
- Simmer soup for 10-15 minutes, or until the carrots are tender (taste test them to be sure). If you like, use an immersion blender to blend the soup slightly (4-5 pulses). This is optional, but will create a thicker soup. Stir in the parsley.
- Taste soup and add additional salt, if needed and some freshly ground pepper. REMOVE BAY LEAF and discard. Serve warm immediately. Leftover keep fairly well, though the beans will soak up the broth as it sits. You can thin with a splash more chicken broth or water, to thin, if you like.
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