NAVY BEAN AND HAM SOUP RECIPES

CROCK POT NAVY BEAN & HAM SOUP | JUST A PINCH RECIPES

Crock Pot Navy Bean & Ham Soup | Just A Pinch Recipes image

I just love this bean soup recipe , my mom taught me how to make this years ago but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer too. This soup can be made on the stove top too if you don't have a crock-pot.

Provided by Karla Everett @Karla59

Categories Bean Soups

Cook Time 8 hours

Yield 8

Number Of Ingredients 12

Ingredients

1 pound(s) small navy beans (or your favorite bean)
1 - onion ; chopped
2 stick(s) celery ; chopped
3/4 cup(s) chopped carrots
2 tablespoon(s) chopped garlic from a jar
1/2 teaspoon(s) pepper
2 - bay leaves, dried
- leftover ham bone with meat on it
1-1/2 cup(s) chopped up ham ; optional
4-5 cup(s) water
- broth from the cooked ham
3 tablespoon(s) fat from ham broth

Steps:

Sort through the dry beans and dis-guard any bad beans or rocks you may find. Place in water and soak over night with 2 teaspoons of baking soda.
Drain and rinse the beans well.
Chop the onions , carrots and celery , I like to use some of the celery leaves in mine.
Place cut vegetables in a crock-pot with the beans and Add a meaty ham bone that was left over from a previous dinner and extra chopped up ham meat if you want more meat.
Add the left over juice and some of the fat from the cooked ham , it will be jelled once it's cold.
Add the water and the remaining spices.
Cover and let cook for atleast 6 hours and remove the ham bone and remove the ham off the bone and return the meat to the soup ; I like to mash some of the beans at this time , Cook for 2 more hours.
I like to serve my soup with some good ole corn bread....yummy...enjoy!!

NAVY BEAN SOUP RECIPE - BETTYCROCKER.COM

Navy Bean Soup Recipe - BettyCrocker.com image

Enjoy this hearty soup that comes loaded with navy beans and veggies and is made easily at home on a stovetop!

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 bag (16 oz) dried navy beans, sorted, rinsed
8 cups water
1/2 cup chili sauce
1/2 teaspoon dried marjoram leaves
2 medium carrots, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 can (14 oz) vegetable broth
2 tablespoons chopped fresh parsley

Steps:

In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
Stir in parsley. Cook 2 to 3 minutes.

Nutrition Facts : Calories 300 , CarbohydrateContent 56 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 14 g, ProteinContent 16 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 11 g, TransFatContent 0 g

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