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 I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
NAVY BEAN & CABBAGE SOUP
Make and share this Navy Bean & Cabbage Soup recipe from Food.com.
Provided by Julie in TX
Categories Beans
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cover beans with chicken stock.
- Add ham and onion.
- Simmer 3 hours, or until beans reach mushy stage.
- Add cabbage and carrots and simmer for an additional hour.
- Add water if needed.
- Remove the ham from the soup.
- Let it cool and remove it from the bone.
- Return the ham to the soup.
- Season with salt and pepper to taste.
- Skim off excess fat.
NAVY BEAN VEGETABLE SOUP
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. -Eleanor Mielke, Mitchell, South Dakota
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9-10 hours. Discard bay leaf.
Nutrition Facts : Calories 157 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 763mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein.
BEST EVER NAVY BEAN SOUP
This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day!
Provided by 5 OClock Somewhere
Categories Ham
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.9, Fat 7.9, SaturatedFat 2.4, Cholesterol 10.3, Sodium 917.6, Carbohydrate 46.7, Fiber 17.6, Sugar 4.4, Protein 17.7
MY NAVY BEAN SOUP
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g
NAVY BEAN SQUASH SOUP
On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; 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 hour., Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. , Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.
Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 10g fiber), Protein 10g protein.
NAVY BEAN AND ONION SOUP
Make and share this Navy Bean and Onion Soup recipe from Food.com.
Provided by BeckyF
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy stock pot over medium- high heat.
- Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously.
- Add the bay leaf, thyme, and rosemary, and saute for 1 minute.
- Add the beans, wine, and Madeira, stirring well.
- Add the stock, stirring to incorporate the ingredients, and bring to a boil.
- Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally.
- (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste.
- Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.
Nutrition Facts : Calories 452.4, Fat 10.3, SaturatedFat 1.8, Cholesterol 7.2, Sodium 573.5, Carbohydrate 54.4, Fiber 11.2, Sugar 10, Protein 15.8
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