NAVY BEAN SOUP
By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.
Provided by PalatablePastime
Categories Ham
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
SALUTE THE US NAVY BEAN SOUP
This is the US Senate's navy Bean Soup, tweaked hardly at all. It's basic, and beany. If you have ham for Christmas, then save that bone! If you like this recipe, see others at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Bean Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 1. Use your favorite method for the beans (soaking over night, or fast soak) drain the soaking water. Add 7 cups of water to the beans and add the ham bone. Simmer until beans are tender (about 1 1/4 hours). Remove the ham bone or hock, discard any fat and dice up the ham. Return to the pot.
- 2. Add the balance of the ingredients and simmer until potatoes are done. (20-30 minutes)
- 3. I mash some of the beans up with a potato masher to thicken the soup. You can omit this of course.
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.
SENATE NAVY BEAN SOUP
Try CopyKat.com's take on the Senate Navy Bean Soup.
Provided by Stephanie Manley
Categories Soup
Time 20m
Number Of Ingredients 7
Steps:
- Wash and rinse the beans and discard any debris or dark-colored beans.
- In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
- When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
- Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
- Use a potato masher to slightly mash some of the beans - this will give you a nice velvety texture. Season soup with salt and pepper before serving.
Nutrition Facts : Calories 273 kcal, Carbohydrate 50 g, Protein 17 g, Fat 1 g, Sodium 19 mg, Fiber 19 g, Sugar 4 g, ServingSize 1 serving
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
SENATE BEAN SOUP
Provided by Food Network Kitchen
Time 2h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
- Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
- Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.
SENATE NAVY BEAN SOUP
I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)
Provided by rsgunnell
Categories Ham
Time 5h
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, drain then soak in large pot.
- For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
- Soak beans overnight.
- In large frypan melt butter, saute celery, onion and garlic until tender.
- Drain beans, reserve liquid.
- Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
- Heat to boiling, reduce to low.
- Cover and simmer 3 hours or until beans are tender and soup thickens.
- Remove meat from bone and add to soup.
- Remove a cup or two of beans, mash and return to make a thicker soup if desired.
CLASSIC AMERICAN SENATE BEAN SOUP
Steps:
- Gather the ingredients.
- Soak the beans in water overnight. Make sure the beans are covered with a couple of inches of water, as they can expand somewhat.
- Drain the beans.
- In a heavy-bottomed soup pot, combine the vegetable stock , the drained beans, and the ham hock. Bring to a boil, then reduce heat to a simmer .
- Simmer, covered, for 2 hours, occasionally skimming off any scum that forms on the surface.
- In a separate saucepan, heat the butter over a low-to-medium heat.
- Add the onion, celery, and garlic to the butter and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the onion mixture, parsley, and the potato flakes to the soup and simmer for another hour or until the beans are tender.
- Remove the ham hock, pull the meat off the bone, and chop it up.
- Return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.
- Season to taste with kosher salt and white pepper .
- Serve right away and enjoy!
Nutrition Facts : Calories 219 kcal, Carbohydrate 26 g, Cholesterol 24 mg, Fiber 7 g, Protein 8 g, SaturatedFat 5 g, Sodium 1081 mg, Sugar 4 g, Fat 8 g, ServingSize 8 Servings (8 portions), UnsaturatedFat 0 g
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- Rinse and sort the beans, carefully looking for dirt or small rocks. Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the "quick soak" method.
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- When the bacon, mushrooms and onions are ready, add them to the soup and bring everything to a rolling boil. Reduce to a simmer and cook for 5-10 minutes, just to give the flavors a few minutes to really blend together.
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