Homemade Navy Bean Soup Recipes

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.

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.

NAVY BEAN AND HAM HOCK SOUP

Steps:

• Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
• Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
• Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
• Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

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:

• 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.

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.

MY NAVY BEAN SOUP

Steps:

• Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
• In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
• Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
• In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

PERFECT NAVY BEAN SOUP

Steps:

• In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
• Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
• Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce 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.

HOMEMADE NAVY BEAN SOUP

Steps:

• Cook pork hocks or ham bone and the onion for one hour in enough water to cover the bones.
• Add beans, salt, pepper and sugar and more water to keep all ingredients covered.
• Cook 1 hour or till beans are soft.
• Add carrots and celery, cook for 30 minutes.
• Add potatoes and cook 30 more minutes.
• Season with more salt and pepper if desired.

MOM'S SIMPLE NAVY BEAN SOUP

Steps:

• Pick over the beans, removing any small stones or beans that just don't look "right".
• Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
• Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
• Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
• Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
• Return the meat to the soup.
• Throw out the bones, gristle and skin from the ham hocks.
• If you've put the hocks in cheesecloth, it helps to keep the little bones that can resemble beans from making their way into the soup as the hocks tend to disintegrate during cooking.
• If the soup has cooled considerably, get the heat back up and serve.