Navy Bean Soup I Food

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

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.

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.

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.

SAUSAGE AND NAVY BEAN SOUP RECIPE

Steps:

• Heat oil in large stock pot on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally.
• Add beans, water, bay leaf and rosemary; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; cook 15 min. Remove and discard bay leaf.
• Serve soup topped with cheese.

WINTER NAVY BEAN SOUP

Steps:

• Place navy beans in large saucepan, add enough water to cover beans.
• Bring to boil, reduce heat and simmer 2 minutes.
• Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
• Drain beans and return to saucepan.
• Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
• Bring to a boil, reduce heat.
• Cover and simmer 2 to 2 1/2 hours or until beans are tender.
• (If necessary, add more water during cooking).
• Add milk and butter, stirring until mixture is heated through and butter is melted.
• Season with additinal salt and pepper.
• I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
• Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
• Discard bone.

NAVY BEAN SOUP IN THE CROCK POT

Steps:

• Place all of the ingredients in the crock pot.
• Add enough water to generously cover the beans.
• Cook on low for 8-10 hours or on high for 5-6.
• Remove ham hock.
• Discard fat and bones and return the meat to the soup.

NAVY BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle.
• Add water to cover by 2 inches.
• Bring to a boil and boil for 2 minutes.
• Remove from heat and cover and let stand 1 hour.
• Drain and rinse beans, discarding liquid.
• In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper.
• Bring to a boil.
• Reduce heat and cover and simmer for 1 hour.
• Add the onion, carrot, and celery.
• Cover and simmer 20 to 25 minutes or until vegetables and beans are tender.
• Stir in bacon.
• Discard bay leaves before serving.

NAVY BEAN SOUP

Steps:

• 1.) Combine beans, broth, vegetables, ham, Worcestershire sauce and seasonings in a stock pot; bring to a boil. Lower heat, cover and simmer for two hours.
• 2.) Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

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.

EASY NAVY BEAN SOUP

Steps:

• 1. Soak beans overnight and rinse.
• 2. Combine ingredients in crock-pot. Add water just enough to cover what's inside pot.
• 3. Cover and cook on low for 10-12 hours or high for 5-6 hours. Remove bay leaf before serving.

BEST EVER NAVY BEAN SOUP

Steps:

• Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone's contribution.

CHUNKY NAVY BEAN SOUP

Steps:

• Sort, wash, and soak beans overnight.
• Drain beans.
• Add ham hock, garlic and 4 cups water.
• Bring to a boil, cover, reduce heat, and simmer for 3 hours.
• Add remaining ingredients.
• Cover and simmer for 30-40 minutes, stirring occasionally.