Bills Navy Bean Soup Recipes

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.

BILL'S SUPER BOWL NAVY BEAN SOUP

Steps:

• Soak beans for 8 hours or overnight.
• Fill up a round dutch oven with water, leaving enough room for beans.
• Add ham hock and boil for 15 minutes uncovered.
• Add dry seasonings, cover and simmer for another 15 minutes.
• Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
• Every hour or so uncover and stir, I like to cook it till the beans start to break open. I hope you enjoy it.

BILL'S NAVY BEAN SOUP

Steps:

• 1. Pick over the dried beans and discard any debris.
• 2. Wash and drain and put beans in a large pot and cover with water.
• 3. Let stand 8 hours or overnight.
• 4. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor).
• 5. Drain beans and add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste and add salt if you wish.
• 6. Bring to a simmer and cook over low heat for 3 hours or until beans are tender.
• 7. Remove ham hocks and set aside to cool.
• 8. Remove meat from bones and cut meat into half-inch pieces.
• 9. Put 2 cups of the soup into a blender along with the butter and flour; puree.
• 10. Pour this puree back in pan.
• 11. Puree more of the soup if you prefer a smoother texture and add the chopped ham pieces back into the soup.
• 12. Simmer for 15-20 minutes until soup is slightly thickened.
• 13. Good when sprinkled with a few drops of hot pepper sauce just before serving.

BILL KNAPP'S MICHIGAN BEAN SOUP

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

NAVY BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.