Best 9 Navy Bean Ham And Bean Soup Recipes

NAVY BEAN AND HAM HOCK SOUP

Steps:

• Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
• Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
• Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
• Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

INSTANT POT® NAVY BEAN AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
• Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
• Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

NAVY BEAN (HAM AND BEAN) SOUP

Steps:

• Put beans in a large saucepan and cover with 2 inches of cold water.
• Bring to a boil, reduce heat, and summer for 5 minutes.
• Remove from heat, cover, and let sit for 1 hour, then drain.
• Tie herbs into a bundle or wrap in a square of cheesecloth.
• In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
• Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
• Turn off heat, remove ham and allow to cool, then cut into cubes.
• Remove herbs and discard.
• Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
• Stir puree and meat back into the remaining soup.
• Season to taste with salt and pepper.
• Put in bowls, top with a pat of butter, and serve.

NAVY BEAN AND HAM SOUP (IN A CROCK-POT)

Steps:

• 1. 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.
• 2. Drain and rinse the beans well.
• 3. Chop the onions , carrots and celery , I like to use some of the celery leaves in mine.
• 4. 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.
• 5. Add the left over juice and some of the fat from the cooked ham , it will be jelled once it's cold.
• 6. Add the water and the remaining spices.
• 7. 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.
• 8. I like to serve my soup with some good ole corn bread....yummy...enjoy!!

NAVY BEAN AND HAM SOUP

Steps:

• sort beans, rinse and add to stock pot.
• scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.
• peel potato and dice into very small pieces, add to pot.
• add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.
• rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.
• Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.

NAVY BEAN, HAM AND POTATO SOUP

Steps:

• Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it. Be careful with the salt, I add sparingly to compensate for the ham hock and the additional diced ham. Cover crock pot, cook on high for 3 hours, turn to low for 6 hours or more. I remove the ham hock, cut the meat off, cutting away the fat it in the process and place remaining meat back into the pot.

NAVY BEAN AND HAM HOCK SOUP

Steps:

• 1. Directions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

LIMA AND NAVY BEAN AND HAM SOUP

Steps:

• In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
• Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
• When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

NAVY BEAN SOUP WITH HAM AND VEGETABLES

Steps:

• Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
• Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
• Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
• While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
• Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.