BEAN SOUP WITH HAM
Steps:
- Gather the ingredients.
- Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
- Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
- Remove from the heat and let beans soak for 2 to 4 hours.
- Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
- Continue to cook over low heat until the beans are tender, or about 90 minutes.
- Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
- Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
- Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
- Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.
Nutrition Facts : Calories 76 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 45 mg, Sugar 1 g, Fat 1 g, ServingSize 18 rolls, UnsaturatedFat 0 g
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 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 (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 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
NAVY BEAN & HAM SOUP
Make and share this Navy Bean & Ham Soup recipe from Food.com.
Provided by shortstuff
Categories Ham
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.5, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 359.9, Carbohydrate 29.6, Fiber 11.9, Sugar 0.4, Protein 9.4
HAM AND NAVY BEAN SOUP
I have had this recipe forever, found in a cookbook I bought at a yard sale tucked inside on an index card.
Provided by 4-H Mom
Time 12h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slow Cooker Directions.
- Place beans in a large bowl, cover completely with water. Soak 6 hours.
- Drain beans, discard water.
- Combine beans, 6 cups water, ham bone, onion, celery, bay leaves and tarragon in slow cooker. Cover, cook on low 8 hours or on high for 4 hours.
- Discard ham bone and bay leaves, stir in salt and pepper.
Nutrition Facts : Calories 103.6, Fat 0.5, Sodium 451.6, Carbohydrate 19.1, Fiber 7.3, Sugar 1.9, Protein 6.6
NAVY BEAN AND HAM SOUP
Make and share this Navy Bean and Ham Soup recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 246.4, Fat 1.1, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 45.1, Fiber 17.6, Sugar 4, Protein 15.8
SIMPLY THE BEST HAM & NAVY BEAN SOUP
A combination of different recipes. I couldn't find any one recipe that tasted the way I like bean soup. Try it you will like it.
Provided by draitz
Categories Beans
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and sort out navy beans.
- In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
- Next day: Do not drain off broth.
- Add 2 more cups of chicken broth.
- Add remaining ingredients .
- Cook on high 3 to 4 hours until ham hocks become tender.
- Remove meat from hocks and cut into small pieces,return to mixture.
- Continue cooking on low for another 6 to 8 hours.
- You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
WHITE NAVY BEAN SOUP WITH HAM HOCKS
Ham hocks are available at your butcher. Okay, you might not have one. Do yourself a favor, and get to know one. If that means that you actually have to talk to the guy at the meat counter at the supermarket, so be it. Ask if you can get some hocks in. You would be surprised at the cost of the hocks. They are pure gold, and priced like dirt.
Provided by Jason Sandeman
Categories Clear Soup
Time 10h10m
Yield 4 liters, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean!
- Place the beans in the crock pot; cover with water.
- Set on high cooking and cook for an hour.
- Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along.
- Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You're killing me here! You could just use a couple slices of ham.
- Add your bay leaf to the crock pot. Don't worry - it will float. No panic. Really!
- Hack up the onion, a small dice is fine, toss it into te crock pot.
- Mince the garlic, again - you guesed it - into the crockpot. Are you with me so far?.
- Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body - that stick-to-your-ribs quality. Besides, they are in season.
- Set all of that onto 10 hour on low cooking.
- Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up!
- Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don't worry about it. If you don't - you get the idea.
- Put the meat back into the soup.
- Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages.
- Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*.
- Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread.
- Props to you! You just cooked something easy for Winter.
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