EASY NAVY BEAN SOUP WITH HAM RECIPES

Name: Navy Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 pound navy beans, picked over, rinsed and drained; 10 sprigs parsley; 2 sprigs fresh thyme or rosemary; 1 bay leaf; 2 large smoked ham hocks, about 1 1/2 pounds; 1 medium onion, coarsely chopped; 1 clove garlic, coarsely chopped; 8 cups of cold water; 1 medium carrot, coarsely chopped; Kosher salt and freshly ground black pepper; Butter for garnish

NAVY BEAN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Navy Bean Soup Recipe | Food Network Kitchen | Food Network image

Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

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, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
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 some 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.
Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

NAVY BEAN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Navy Bean Soup Recipe | Food Network Kitchen | Food Network image

Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

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, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
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 some 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.
Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

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