Recipe by GREG IN SAN DIEGO
This is a wonderful hearty soup, great for using leftover ham from the holidays. Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup. Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions. This soup is comfort food at its best. You will love it. Don't let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed...to make preparation easier, not more difficult!
Top Review by COOKGIRl
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
- 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
- 4 teaspoons sour cream (optional)
- sherry wine (optional)
Directions See How It's Made
- 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.