MAKE NAVY BEAN SOUP RECIPES

Name: Bean and Bacon Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings.
Ingredients: 1 pound dried navy beans; 2 quarts chicken broth; 2 tablespoons minced fresh parsley; 2 bay leaves; 1/4 teaspoon pepper; 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 6 bacon strips, cooked and crumbled

BEAN AND BACON SOUP RECIPE: HOW TO MAKE IT

Bean and Bacon Soup Recipe: How to Make It image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. —Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 40 minutes

Prep Time 20 minutes

Cook Time 01 hours 20 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 12g fiber), ProteinContent 13g protein.

HEARTY NAVY BEAN SOUP RECIPE: HOW TO MAKE IT

Hearty Navy Bean Soup Recipe: How to Make It image

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

Categories Dinner Lunch

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

Ingredients

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley, optional

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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