Easy Navy Bean Soup Recipe
This Navy Bean Soup Recipe has a flavor that will last for a lifetime. There are many different versions of Navy Bean Soup.
It has very comforting flavor with a bit of excitement or zing to it.
Navy beans are a type of kidney bean they are also called Yankee beans and Boston beans.
Back in the 19th century these beans were part of a United States Navy diet and that's where the name "Navy Bean" came from.
My grandfather used to make this soup for my mother and she made it for me although I have changed it some.
It's still basically the same as his recipe with a few additions, to add a little zing to it (if you know what I mean).
Lets get the ball rolling and start this great recipe.
By no means is this recipe quick, but compared to any other Navy Bean Soup Recipe it is as quick as I could possibly make it.
There are 2 ways you can make this soup
1. The First way is on the stove top
2. The Second way is the recipe for navy bean soup in a crockpot.
But first here is the ingredients that you will need.
A 1 pound bag of dry navy beans or
3 cans of canned navy beans
3 Cups Chicken or Vegetable Broth
7 Cups Water
1 Cup Milk
2 Chopped Celery Stalks
2 Minced Garlic Cloves
3 Sliced Carrots
1 Large yellow onion (chopped)
1/4 Cup chopped Fresh Parsley
1/2 teaspoon Black Pepper
2 Tablespoons Olive Oil
1 teaspoon Cayenne Pepper
1 1/2 pounds Smoked Ham Hock
1 10 ounce can of tomato soup
Pressure Cooker (optional)
Preparing the beans for your Navy Bean Soup Recipe
If your using canned navy beans for this Navy Bean Soup Recipe skip this section .
Like with any dry beans you should always check it's contents for any debris like small stones, pieces of plant and anything else you may find. I don't think biting into a small stone would be very pleasant. You can do this with a large plate, white for dark colored beans and a dark colored or black plate for light colored beans.
Grab a black or a dark colored plate and SLOWLY pour about 1/3 of the bag onto the plate and move the beans around and search for anything that doesn't look like a bean or is off colored from the bean and throw the debris out. Continue doing this 2 more times or until the bag is gone.
Now grab a strainer or colander pour all the beans into it and rinse thoroughly under cold water.
Now there are 2 ways to get the beans ready for your navy bean soup recipes. The first takes 8 hours or overnight and the second takes about 1 1/2 to 2 hours.
Pre-soaking is done to help you digest them and to make the cooking time shorter.
8 Hour Method - Fill a large bowl with the beans and cold water and place it in the fridge for at least 8 hours or you can just soak them overnight.
2 Hour Method - Pour the beans into a large pot with water (make sure the water covers the beans) and boil them for 2 to 3 minutes then cover them and let them sit for at least 1 1/2 hours no less but 2 hours is recommended.
After pre-soaking the beans make sure you drain them in a strainer or colander and rinse them off.
Cooking Instructions for this Navy Bean Soup Recipe.
It is important when cooking beans not to add anything salty (ham) or acidic (tomatoes) until the beans are cooked. If you do it will make the beans tough and increase the time it takes to cook.
If using canned navy beans for your recipe for navy bean soup with ham, disregard the parts about cooking the beans and continue by cooking the ham as it says then add the canned navy beans in the last 20 minutes with the saute mix, milk and tomato soup.
Stove Top Method for your Navy Bean Soup
Pour the beans in a stock pot, add 4 cups water and simmer for 45 minutes on medium heat. Stirring occasionally. While the navy beans are cooking skim the top with a large spoon to get rid of any foam. If at any time the water gets really low before 40-45 minutes is up add another cup of water.
While the beans are cooking, in a separate pot add 3 cups chicken or vegetable broth, 3 cups water and 1 1/2 pounds smoked ham hock. Heat to boiling then reduce heat and simmer on medium high heat for 30 minutes.
While the broth and ham is simmering add 2 minced or crushed garlic cloves, 1/4 cups chopped fresh parsley, 1/2 teaspoon black pepper and 1 teaspoon cayenne pepper.
After simmering the ham and broth for 35 minutes, pull the ham hock out and set it on a plate or in a bowl. Now strain the broth into a bowl so that we can get some of those nasty white chunks of fat and grizzle out of there.
Now pick out the pieces of ham that's in the strainer / colander that you would like to save and put them back in the pot after picking off any unwanted fat. Do the same with the other ham that you put on a plate. BE CAREFUL THE HAM IS VERY HOT!
Now strip the bone totally and add it back to the pot.
By this time the beans should have cooked about 40-45 minutes. So keep the heat on and pour the broth in the pot with the beans and then add the ham and the ham bone.
Now pour about 2 tablespoons olive oil into a large frying pan and heat the oil on medium high. Now add 1 large chopped onion, 3 thinly sliced carrots, and 2 finely chopped celery stalks and saute for about 4 minutes. Stirring Frequently.
After sauteing for 4 minutes add the saute mix to the beans along with 1 cup of milk and 1 10 ounce can of tomato soup. Now simmer on medium heat for 20 minutes stirring occasionally. You will have to watch it after adding the milk because it tends to bubble over if the stove is on too high.
On the 20 minute mark the recipe for navy bean soup is finished. Let it sit for a few minutes and skim the top with a large spoon to get rid of the film on the top which is extra fat that you may not want. Oh ya, don't forget to take out the ham bone.
Crockpot Navy Bean Soup Recipe
This is an easy one. The only thing you will have to do different is change the amount of liquid and cut all the ingredients in half.
Use 1 cup of water, 3 cups of chicken or vegetable broth and 1/2 cup milk. Put the liquid in the crockpot.
Add the ingredients as follows, 1/2 a pound of dried navy beans (make sure they were soaked). If using canned navy beans add them in the last hour.
Add one finely chopped celery stalk , one minced garlic clove , 1 1/2 sliced carrots , half of a chopped yellow onion , 1/8 of a cup of chopped fresh parsley , 1/4 teaspoon black pepper , 1/2 teaspoon cayenne pepper , 5 ounces of tomato soup.
Stir Well and then add 3/4 pound ham hock.
Cover and cook on medium for approximately 4 hours or until beans are tender.
After 4 hours take the ham hock out and pick of the meat you want for the soup and toss the pieces of ham back in the navy bean soup.
And now your Navy Bean Soup is finished and is ready to eat.
Eat up and enjoy!
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