What is the receipe for navy bean soup?!
What is the receipe for navy bean soup?
Answers:
NAVY BEAN SOUP
1 (16 oz.) can navy beans (dry)
2 lg. onions, diced
1 lb. ham, sliced
Salt and pepper
Soak beans in water overnight. Drain. Place in soup pot with enough water to cover. Add onions and ham; cook for 2 hours.
2 tbsp. butter
1/3 c. diced celery
1/3 c. diced carrot
1/3 c. diced onion
1 tbsp. minced garlic
1 can (16 oz.) white navy beans
1/2 tsp. dried thyme
1/8 tsp. pepper
2 c. water
1 packet chicken gravy mix
8 oz. smoked ham, diced (1 1/2 c.)
Melt butter in medium size saucepan over medium low heat. Add celery, carrot, onion and garlic; stir to mix well. Cover and cook 5 minutes or until vegetables are almost tender. Add remaining ingredients. Bring to boil over medium high heat. Reduce heat, cover and simmer 15 minutes for flavors to blend.
Pour 1/2 cup soup into blender, puree until smooth and return to pot; or mash some of the vegetables against the side of the pot with a fork or wooden spoon. Simmer soup uncovered 5 minutes longer. Makes 4 servings.
Here's the official Senate Bean Soup recipe.
http://www.senate.gov/reference/referenc...
I make my bean soup like fuhgetdude posted, but not the gravy mix. Ick.
Get the recipe for navy bean soup here
Try using Navy Beans, I'm lost after that.
INGREDIENTS
* 1 (16 ounce) package dried navy beans
* 6 cups water
* 1 (14.5 ounce) can diced tomatoes
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 clove garlic, minced
* 1/2 pound chopped ham
* 1 cube chicken bouillon
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dried parsley
* 2 teaspoons garlic powder
* 1 bay leaf
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3 cups water
DIRECTIONS
1. 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.
2. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Here's a tip from my mom. If you are going to use a ham bone for flavor, cook the ham bone in water & make the stock first. Then use it instead of cooking it all together. It will give a lot more room in the pot for veggies & it is a lot easier to remove bone & bits from stock then it is when its in the soup.
Hi:
Here is one my Dad used. He was from the south and brought up on Navy Bean Soup.
Navy Bean Soup with Ham
INGREDIENTS:
1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone
1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste (I add a little seasoned salt along with regular)
PREPARATION:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery.
Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer.
Serves Approx. 12 or more.
Have fun cooking the soup and then enjoy your efforts!
Soak the beans overnight is best way to start. Then when cooking add about an inch to two inches of water over the beans, depending on how thick you want it. Season it with salt and pepper at least. Add any or all of the following, onion, garlic, any cut of pork, butter, or a bit of potato. To kick it up you can add some chili, cumin, different peppers, or even tabasco to taste. Cook them until tender, you may have to add water occasionally. Don't forget to respice about 10-15 minutes before serving.
mary
Chunky Navy Bean Soup:
1 day 1 day prep
6-7 servings
1 1/2 cups dried navy beans
1 large ham hock
3 cloves garlic, minced
4 cups water
2 large onions, chopped
3 large potatoes, peeled and cubed
5 cups water
2 teaspoons salt
1/2 teaspoon pepper
1. Sort, wash, and soak beans overnight.
2. Drain beans.
3. Add ham hock, garlic and 4 cups water.
4. Bring to a boil, cover, reduce heat, and simmer for 3 hours.
5. Add remaining ingredients.
6. Cover and simmer for 30-40 minutes, stirring occasionally.