Navy Bean Vegetable 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.

NAVY BEAN VEGETABLE SOUP

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.

NAVY BEAN VEGETABLE SOUP

Steps:

• Combine all ingredients in slow cooker.
• Cover and cook on low 8-10 hours. Discard bay leaf.

HEARTY VEGAN NAVY BEAN SOUP

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight, or quick soak.
• 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 nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
• Add garlic, celery leaves, and cabbage.
• Continue sautéing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add tomato sauce, bay leaves, and spices.
• Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
• Remove bay leaves and serve with hard bread and salad.

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 WITH HAM AND VEGETABLES

Steps:

• Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
• Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
• Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
• While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
• Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.