My Favorite Navy Bean Soup...so Easy to Prepare!
photo by Caroline Cooks
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb dried navy beans (white peas, about 2 cups)
- 3 large carrots, trimmed, peeled and cut into 3 inch lengths
- 2 stalks celery, washed, de-veined, and cut into 3 inch lengths
- 1 large yellow onion, quartered
- 6 cups water
- 8 ounces sliced ham (or cooked bacon)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 pinch ground nutmeg
-
Optional
- 4 teaspoons sour cream (optional)
- sherry wine (optional)
directions
- Wash beans in a colander.
- Sort beans, discarding stones and blemished beans.
- Place beans in a large saucepan and cover with cold water by 1 inch.
- Bring to a boil over high heat.
- Boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Drain beans and return to saucepan.
- In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
- Add carrot-vegetable mixture to beans in saucepan.
- Add 6 cups water.
- Bring mixture to a simmer over high heat.
- Replace slicing food processor blade with metal blade.
- Add ham (or bacon) and pulse until chopped.
- Add ham or bacon to saucepan.
- Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
- Add sugar, to taste.
- Add salt, white pepper, and pinch of ground nutmeg.
- Serve soup in heated bowls.
- If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
- add dollop of sherry to each serving.
- Enjoy.
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Reviews
-
This recipe lifts lowly navy bean soup to greater heights! My changes and subs: replaced the ham with a few strips of bacon and added one quarter teaspoon of liquid smoke to try and mimic the taste of ham. Two cloves of roasted garlic were a delicious addition as well. Broth for water and I pureed half of the soup in a blender. The freshly grated nutmeg, sherry and sour cream were inspired and unexpected touches! Threw all the ingredients in a slow cooker and cooked on LOW for about 4 1/2 hours. I do have one confession: I was out of navy beans in both dried and canned varieties therefore I substituted with Great Northern beans and it worked out well. Lastly, garnished servings with fresh parsley from the garden. Next time I will be sure to have the correct beans on hand to give this recipe the right proper respect it deserves. Yay for navy bean soup! I knew you could do it! Thanks for posting! cg
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I made this for my family here while it has been nasty cold and we had a ham bone left over that was very meaty. This was a good soup, I omitted the carrots, husband and son don’t like cooked carrots, did use sherry at the end. All of felt something was missing in making this a great soup. Very easy to prepare, thanks for posting.
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I have made several varieties of bean soup and I don't think any were better than this. I did use a ham bone left over from Boxing Day and the ham had been studded with cloves which also added flavour to the soup. I would never have thought of adding nutmeg but although I couldn't pick it out in the flavour, it sure didn't hurt. I loved the sour cream on top, looked nice too. Thanks for a great recipe that is going into my soup cookbook and will be made many more times.
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Tweaks
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This recipe lifts lowly navy bean soup to greater heights! My changes and subs: replaced the ham with a few strips of bacon and added one quarter teaspoon of liquid smoke to try and mimic the taste of ham. Two cloves of roasted garlic were a delicious addition as well. Broth for water and I pureed half of the soup in a blender. The freshly grated nutmeg, sherry and sour cream were inspired and unexpected touches! Threw all the ingredients in a slow cooker and cooked on LOW for about 4 1/2 hours. I do have one confession: I was out of navy beans in both dried and canned varieties therefore I substituted with Great Northern beans and it worked out well. Lastly, garnished servings with fresh parsley from the garden. Next time I will be sure to have the correct beans on hand to give this recipe the right proper respect it deserves. Yay for navy bean soup! I knew you could do it! Thanks for posting! cg
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This was extremely easy to prepare and the directions were so easy to follow. Delicious soup. I made a few changes as I didn't have much ham on hand, just one leftover slice so I added leftover turkey with the bit of ham. I added splenda instead of sugar as I am diabetic and I tossed in some leftover kernel corn (about 1 cup). I also used about ten cups of water instead of the six that were called for and the soup is still thick and tasty. The next time I will add less sugar maybe just one tablespoon splenda. Delicious served with toasted whole grain bread, a green salad and butterscotch pudding for dessert. Looking forward to having the leftover soup for dinner tomorrow. Soup is even better served the next day!!!
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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