NAVY BEAN BAG RECIPES

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MY NAVY BEAN SOUP RECIPE | ALLRECIPES



My Navy Bean Soup Recipe | Allrecipes image

A delicious rich and colorful soup. Good for a cool autumn evening.

Provided by Patty Long

Categories     Bean and Pea Soups

Total Time 4 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 7

1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
½ cup margarine
4 carrots, chopped
1 onion, chopped
½ pound bacon

Steps:

  • Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
  • In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
  • Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
  • In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Nutrition Facts : Calories 448.4 calories, CarbohydrateContent 40 g, CholesterolContent 19.9 mg, FatContent 25.5 g, FiberContent 15 g, ProteinContent 16.9 g, SaturatedFatContent 6.5 g, SodiumContent 995.9 mg, SugarContent 5.1 g

NAVY BEAN SOUP RECIPE - FOOD.COM - FOOD.COM - RECIP…



Navy Bean Soup Recipe - Food.com - Food.com - Recip… image

By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag dried navy beans
7 cups water
1 ham bone (for flavor)
2 cups diced ham
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1/2 cup sliced carrot
1/2 cup sliced celery

Steps:

  • Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
  • Drain bean water.
  • Add remaining ingredients except celery and carrots to beans (including 7 cups water).
  • Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
  • Adjust cooking time if needed until beans are soft and tender.
  • Add carrots and celery and cook for about half an hour.
  • Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

Nutrition Facts : Calories 248.7, FatContent 2.9, SaturatedFatContent 0.7, CholesterolContent 18.2, SodiumContent 838.3, CarbohydrateContent 35.9, FiberContent 14.2, SugarContent 2.8, ProteinContent 20.6

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