DRIED NAVY BEAN RECIPE RECIPES

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NAVY BEAN SOUP I RECIPE | ALLRECIPES



Navy Bean Soup I Recipe | Allrecipes image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories     Bean and Pea Soups

Total Time 4 hours 25 minutes

Prep Time 15 minutes

Cook Time 4 hours 10 minutes

Yield 8 - 10 servings

Number Of Ingredients 15

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
½ 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
½ teaspoon ground black pepper
3 cups water

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.

Nutrition Facts : Calories 235.5 calories, CarbohydrateContent 35.7 g, CholesterolContent 14.9 mg, FatContent 3.4 g, FiberContent 13 g, ProteinContent 16.1 g, SaturatedFatContent 1 g, SodiumContent 878.6 mg, SugarContent 4.2 g

NAVY BEAN SOUP RECIPE (HEARTY HAM VERSION) | KITCHN



Navy Bean Soup Recipe (Hearty Ham Version) | Kitchn image

Add this old-time classic to your go-to autumn soups.

Provided by Renae Wilson

Categories     Main dish    Lunch    Dinner    Soup    Appetizer

Total Time 7200S

Prep Time 600S

Cook Time 6600S

Yield 8

Number Of Ingredients 16

1 pound dried navy beans
4 cups hot water
1 medium yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
8 ounces thick-cut cooked ham
2 tablespoons olive oil
2 bay leaves
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 smoked ham hock (optional)
6 cups low-sodium chicken broth
2 tablespoons unsalted butter

Steps:

  • Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
  • Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).
  • When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
  • Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
  • Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
  • Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Nutrition Facts : SaturatedFatContent 5.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.0 g, SugarContent 3.6 g, ServingSize Serves 8, ProteinContent 33.6 g, FatContent 16.3 g, Calories 435 cal, SodiumContent 1094.4 mg, FiberContent 9.9 g, CholesterolContent 0 mg

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