Best 8 Navy Bean Soup With Chicken Recipes

MY NAVY BEAN SOUP

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.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

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.

HEARTY NAVY BEAN SOUP

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.

NAVY BEAN SOUP W CHICKEN SAUSAGE

Steps:

• 1. Sorting Beans: Pour cold water over the beans to cover. Soak beans for 8 hours or overnight. Drain beans, discard soak water and rinse with fresh cold water. **Drain once again and proceed to next step. For more tips and tricks with beans: http://www.usdrybeans.com/recipes/beans-pre-prep/
• 2. **Cover-Simmer: Place freshly soaked and drained beans in a Dutch oven or similar large pot. Cover beans with large package of chicken or vegetable broth (Low Salt). You should have enough broth to cover the beans plus two - four inches of broth to cover the beans. Add remaining ingredients, (onion, garlic, sausage, broth). Simmer for 1-1/2 hours or until beans are tender. Do Not add salt till the beans are tender..
• 3. Completing Bean Soup: When beans are soft add a cup or two to the blender with broth to cover the beans. Process enough to achieve a smooth slurry that will thicken the broth. When done puréeing the beans add them back to the soup pot. Stir beans and simmer for 5-10 minutes to finish off cooking the beans. Test beans for tenderness then, Serve Warm in soup bowls. Beans freeze well in small ziplock containers made for the freeze. Make sure beans are cold before freezing them. Freeze up to 3 months for best flavor!

NAVY BEAN SOUP WITH CHICKEN

Steps:

• Wash and pick over the navy beans, then put in a pot with the 8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay).
• Drain and rinse the beans.
• If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step).
• Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops.
• Bring to a boil, reduce heat, cover and simmer 1 ½ to 2 hours or until beans are as tender as you like them.
• Add green onion tops and cook 15 minutes longer.
• Serve immediately or refrigerate and warm up for an easy lunch.

NAVY BEAN SOUP WITH HAM

Steps:

• Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
• Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
• Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
• Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.