Navy Bean N Ham Soup Food

NAVY BEAN (HAM AND BEAN) SOUP

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.

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

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

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.

NAVY BEAN AND HAM SOUP (IN A CROCK-POT)

Steps:

• 1. Sort through the dry beans and dis-guard any bad beans or rocks you may find. Place in water and soak over night with 2 teaspoons of baking soda.
• 2. Drain and rinse the beans well.
• 3. Chop the onions , carrots and celery , I like to use some of the celery leaves in mine.
• 4. Place cut vegetables in a crock-pot with the beans and Add a meaty ham bone that was left over from a previous dinner and extra chopped up ham meat if you want more meat.
• 5. Add the left over juice and some of the fat from the cooked ham , it will be jelled once it's cold.
• 6. Add the water and the remaining spices.
• 7. Cover and let cook for atleast 6 hours and remove the ham bone and remove the ham off the bone and return the meat to the soup ; I like to mash some of the beans at this time , Cook for 2 more hours.
• 8. I like to serve my soup with some good ole corn bread....yummy...enjoy!!

NAVY BEAN N HAM SOUP

Steps:

• 1. 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 2 1/2 cups chicken stock and 2 1/2 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either.
• 2. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either. 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.
• 3. 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 or I add chicken stock... Now, is a good time to taste and add salt to your liking.
• 4. Crock pot method: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water & broth 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

NAVY BEAN WITH HAM SOUP, BY HEATHER N.

Steps:

• Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
• Stock:.
• Place ham shank in crockpot and add just enough water to cover,.
• Add coarsely chopped carrots and celery.
• Add salt.
• Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
• Remove bone and meat, reserve. Strain broth into container. Refrigerate.
• Soup:.
• Add beans to crockpot.
• Skim fat off of stock. Add all stock to crockpot.
• Add chopped carrots, celery and diced onion.
• Add in 16oz cubed ham.
• Return bone and meat from shank to crockpot.
• Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
• Remove Ham bone. And serve.
• If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.

NAVY BEAN & HAM SOUP

Steps:

• Soak navy beans according to pkg directions.
• Saute onion and carrots in butter.
• Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.

NAVY BEAN AND HAM SOUP

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.

BEST NAVY BEAN SOUP RECIPE

Steps:

• Pick thru the beans, checking for small rocks, blemished beans, etc and remove.
• Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
• In a large soup pot, heat the olive oil over medium high heat.
• Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes.
• Add the bay leaf, ham bone, diced ham (if using) and beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2 hours, stirring occasionally. Add water as needed and cook until the beans are tender.
• When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.
• You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.
• When you turn off the heat add in the lemon juice & parsley, mix well and serve!

NAVY BEAN AND HAM SOUP

Steps:

• sort beans, rinse and add to stock pot.
• scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.
• peel potato and dice into very small pieces, add to pot.
• add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.
• rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.
• Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.

NAVY BEAN AND HAM SOUP RECIPE

Steps:

• Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

NAVY BEAN AND HAM SOUP

Steps:

• In large pot, bring water, beans, ham hocks, onion, carrot, garlic, thyme and bay leaf to a boil over medium heat.
• Reduce heat and simmer until beans are tender, about 90 minutes. Discard bay leaf and thyme sprigs.
• Remove ham hocks from soup and let cool slightly. Pick meat from the bones and shred into bite sized pieces. Discard bones, fat and skin.
• Return meat to soup and heat through. Serve garnished with parsley.