NAVY BEAN SOUP WITH HAM RECIPE | ALLRECIPES
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
Provided by jerry_smart
Categories Bean and Pea Soups
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
- Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
- Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
- Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.
Nutrition Facts : Calories 339.5 calories, CarbohydrateContent 39.3 g, CholesterolContent 34 mg, FatContent 11.6 g, FiberContent 15.4 g, ProteinContent 20.6 g, SaturatedFatContent 3.8 g, SodiumContent 110.7 mg, SugarContent 2.3 g
GREAT NORTHERN BEAN SOUP RECIPE | ALLRECIPES
Great hearty vegetarian or vegan meal.
Provided by Crystal
Categories Vegetable Soup
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutrition Facts : Calories 414.3 calories, CarbohydrateContent 75.1 g, FatContent 5 g, FiberContent 15.8 g, ProteinContent 19.8 g, SaturatedFatContent 0.8 g, SodiumContent 949.7 mg, SugarContent 7.2 g
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