NAVY BEAN AND HAM SOUP RECIPE
This slow-cooker recipe couldn't be easier.
Provided by Southern Living Editors
Time 6h15m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.
NAVY BEAN N HAM SOUP
I had a ham bone left from the ham I baked yesterday...had some beans needing used, so put this on, this morning...this soup can be made on the stove top or crock pot...enjoy!
Provided by Cassie *
Categories Bean Soups
Time 3h
Number Of Ingredients 12
Steps:
- 1. Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 2 1/2 cups chicken stock and 2 1/2 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either.
- 2. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender.
- 3. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water or I add chicken stock... Now, is a good time to taste and add salt to your liking.
- 4. Crock pot method: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water & broth into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
NAVY BEAN SOUP WITH HAM RECIPE - (4.5/5)
Provided by Babycatgrandma
Number Of Ingredients 15
Steps:
- Pick over beans and discard any stones. Soak beans in cold water for at least 8 hours. Drain and rinse well. Heat oil in soup pot over medium-high heat. Add onion and cook, stirring, until soft and translucent, about 4 minutes. Add garlic and cook for 30 seconds. Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes. Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil. Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour. Add ham (and pearled barley, opt) and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more. Serve garnished with parsley. Nutrition Facts SERVING SIZE Calories: 250 Total fat: 4g Carbohydrate: 38g Fiber: 15g Protein: 6g Sodium: 530mg
BEAN SOUP WITH HAM
Steps:
- Gather the ingredients.
- Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
- Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
- Remove from the heat and let beans soak for 2 to 4 hours.
- Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
- Continue to cook over low heat until the beans are tender, or about 90 minutes.
- Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
- Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
- Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
- Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.
Nutrition Facts : Calories 76 kcal, Carbohydrate 11 g, Cholesterol 8 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 45 mg, Sugar 1 g, Fat 1 g, ServingSize 18 rolls, UnsaturatedFat 0 g
NAVY BEAN WITH HAM SOUP, BY HEATHER N.
Make and share this Navy Bean With Ham Soup, by Heather N. recipe from Food.com.
Provided by Heather N.
Categories Ham
Time 15h
Yield 1 crockpot, 12 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
- Stock:.
- Place ham shank in crockpot and add just enough water to cover,.
- Add coarsely chopped carrots and celery.
- Add salt.
- Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
- Remove bone and meat, reserve. Strain broth into container. Refrigerate.
- Soup:.
- Add beans to crockpot.
- Skim fat off of stock. Add all stock to crockpot.
- Add chopped carrots, celery and diced onion.
- Add in 16oz cubed ham.
- Return bone and meat from shank to crockpot.
- Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
- Remove Ham bone. And serve.
- If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.
Nutrition Facts : Calories 556.6, Fat 27, SaturatedFat 9, Cholesterol 104, Sodium 757.8, Carbohydrate 39.9, Fiber 13.2, Sugar 3.7, Protein 38
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.
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