LOW SODIUM NAVY BEAN SOUP RECIPES

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

Ingredients

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

NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Navy Bean Vegetable Soup Recipe: How to Make It image

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories Lunch

Total Time 09 hours 15 minutes

Prep Time 15 minutes

Cook Time 09 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Steps:

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf.

Nutrition Facts : Calories 157 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 763mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 11g protein.

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