Best 6 Navy Bean N Ham Soup Recipes

BEAN SOUP WITH HAM

Steps:

• Gather the ingredients.
• Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
• Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
• Remove from the heat and let beans soak for 2 to 4 hours.
• Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
• Continue to cook over low heat until the beans are tender, or about 90 minutes.
• Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
• Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
• Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
• Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.

NAVY BEAN AND HAM SOUP RECIPE

Steps:

• Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

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 N HAM SOUP

Steps:

• 1. Rinse beans, picking out any bad ones. Cover with water so there is a couple of inches of water over the top of the beans; soak overnight. Drain and add 2 1/2 cups chicken stock and 2 1/2 cups water (enough to cover beans) in a large soup pot. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either.
• 2. Bring to quick boil over high heat. Reduce heat and add remaining ingredients ( except for salt ). If soup bone is not mostly covered with water & broth add a little more of either. Bring soup back to a boil and then reduce heat to low; cover and simmer for 2 1/2 hours, until beans are very tender.
• 3. When beans are tender, remove the soup bone and cut off any meat and add back into the soup. If you have additional leftover ham, some can be added to the soup to provide a little more meat to the soup if desired. If mixture appears too thick, add a little boiling water or I add chicken stock... Now, is a good time to taste and add salt to your liking.
• 4. Crock pot method: Use basically the same directions only after bringing the beans to a quick boil, pour them and the water & broth into the slow cooker. Add all the remaining ingredients, cover and turn slow cooker on low. Cook for 10 hours or until beans are tender. To speed cooking time you can cook on high for the first hour and then turn down to low and cook for 7 hours

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 WITH HAM SOUP, BY HEATHER N.

Steps:

• Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
• Stock:.
• Place ham shank in crockpot and add just enough water to cover,.
• Add coarsely chopped carrots and celery.
• Add salt.
• Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
• Remove bone and meat, reserve. Strain broth into container. Refrigerate.
• Soup:.
• Add beans to crockpot.
• Skim fat off of stock. Add all stock to crockpot.
• Add chopped carrots, celery and diced onion.
• Add in 16oz cubed ham.
• Return bone and meat from shank to crockpot.
• Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
• Remove Ham bone. And serve.
• If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.