Winter Navy Bean Soup Recipes

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

Steps:

• Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
• In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
• Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
• Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.

Steps:

• Place navy beans in large saucepan, add enough water to cover beans.
• Bring to boil, reduce heat and simmer 2 minutes.
• Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
• Drain beans and return to saucepan.
• Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
• Bring to a boil, reduce heat.
• Cover and simmer 2 to 2 1/2 hours or until beans are tender.
• (If necessary, add more water during cooking).
• Add milk and butter, stirring until mixture is heated through and butter is melted.
• Season with additinal salt and pepper.
• I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
• Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
• Discard bone.

Steps:

• Wash beans in a colander.
• Sort beans, discarding stones and blemished beans.
• Place beans in a large saucepan and cover with cold water by 1 inch.
• Bring to a boil over high heat.
• Boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Drain beans and return to saucepan.
• In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
• Add carrot-vegetable mixture to beans in saucepan.
• Add 6 cups water.
• Bring mixture to a simmer over high heat.
• Replace slicing food processor blade with metal blade.
• Add ham (or bacon) and pulse until chopped.
• Add ham or bacon to saucepan.
• Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
• Add sugar, to taste.
• Add salt, white pepper, and pinch of ground nutmeg.
• Serve soup in heated bowls.
• If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
• add dollop of sherry to each serving.
• Enjoy.

Steps:

• Cook pork hocks or ham bone and the onion for one hour in enough water to cover the bones.
• Add beans, salt, pepper and sugar and more water to keep all ingredients covered.
• Cook 1 hour or till beans are soft.
• Add carrots and celery, cook for 30 minutes.
• Add potatoes and cook 30 more minutes.
• Season with more salt and pepper if desired.

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.

Steps:

• Soak beans according to package directions.
• Add Bouillon cubes to 6 cups water.
• Add Chopped Ham.
• Lightly saute onion, celery, garlic in oil, add to stock.
• Add carrots, beans simmer on low 1 1/2 - 2 hours.
• salt and pepper to taste.
• I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.