Bills Navy Bean Soup Recipes

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.

Steps:

• Wash and sort the beans and soak overnight in cold water to cover.
• Next morning drain beans.
• Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
• Bring to a boil, cover and simmer 3 hours or until beans are tender.
• While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
• Drain and add to the beans and ham and continue cooking for 45 minutes more.
• Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
• Add salt and freshly ground black pepper to taste.
• Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

Steps:

• 1. Pick over the dried beans and discard any debris.
• 2. Wash and drain and put beans in a large pot and cover with water.
• 3. Let stand 8 hours or overnight.
• 4. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor).
• 5. Drain beans and add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste and add salt if you wish.
• 6. Bring to a simmer and cook over low heat for 3 hours or until beans are tender.
• 7. Remove ham hocks and set aside to cool.
• 8. Remove meat from bones and cut meat into half-inch pieces.
• 9. Put 2 cups of the soup into a blender along with the butter and flour; puree.
• 10. Pour this puree back in pan.
• 11. Puree more of the soup if you prefer a smoother texture and add the chopped ham pieces back into the soup.
• 12. Simmer for 15-20 minutes until soup is slightly thickened.
• 13. Good when sprinkled with a few drops of hot pepper sauce just before serving.

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.

Steps:

• In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
• Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
• Stir in parsley. Cook 2 to 3 minutes.

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.

Steps:

• Soak beans for 8 hours or overnight.
• Fill up a round dutch oven with water, leaving enough room for beans.
• Add ham hock and boil for 15 minutes uncovered.
• Add dry seasonings, cover and simmer for another 15 minutes.
• Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
• Every hour or so uncover and stir, I like to cook it till the beans start to break open. I hope you enjoy it.