Moms 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.

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

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.

MOM'S NAVY BEAN SOUP

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
• Discard soaking water, rinse beans and put in a large soup pot.
• Add the 8 cups of water and bring to a boil.
• Cover tightly and reduce heat to a low simmer.
• Add carrots.
• In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
• Add garlic, celery leaves, and bell pepper.
• Continue sauteing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add the remaining ingredients except the miso.
• Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
• Remove bay leaves.

MOM'S NAVY BEANS RECIPE + VIDEO

Steps:

• Add dried white beans to large pot, then enough water to cover beans by 1 inch. Allow beans to soak for 8 hours. To save time, feel free to quick soak beans.
• Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally.
• Use a colander to drain and rinse soaked beans. Add beans to the stock pot of sautéed vegetables and stir to incorporate. Add bundle of thyme sprigs (or dried thyme), garlic and fresh water to cover beans by 1 inch. Bring to a boil, cover pot and lower heat to simmer; Cook for 4 hours or until beans are soft, but not mushy (See Note 1). To make this navy beans recipe in a slow cooker or Instant Pot, see Note 2.
• Season to taste and serve with crusty bread.

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.

MOM'S BEST HAM AND BEAN SOUP

Steps:

• Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
• Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
• When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.