CANNED NAVY BEAN SOUP RECIPES
MY NAVY BEAN SOUP RECIPE | ALLRECIPES
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Bean and Pea Soups
Total Time 4 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448.4 calories, CarbohydrateContent 40 g, CholesterolContent 19.9 mg, FatContent 25.5 g, FiberContent 15 g, ProteinContent 16.9 g, SaturatedFatContent 6.5 g, SodiumContent 995.9 mg, SugarContent 5.1 g
HEARTY NAVY BEAN SOUP RECIPE: HOW TO MAKE IT
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
Provided by Taste of Home
Total Time 02 hours 15 minutes
Prep Time 30 minutes
Cook Time 01 hours 45 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 16g fiber), ProteinContent 18g protein. Diabetic Exchanges 3 starch
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