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    You are in: Home / Recipes / Navy Bean Soup Recipe
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    Navy Bean Soup

    Navy Bean Soup. Photo by Annacia

    1/1 Photo of Navy Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Sue Lau's Note:

    By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
    2. 2
      Drain bean water.
    3. 3
      Add remaining ingredients except celery and carrots to beans (including 7 cups water).
    4. 4
      Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
    5. 5
      Adjust cooking time if needed until beans are soft and tender.
    6. 6
      Add carrots and celery and cook for about half an hour.
    7. 7
      Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

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    Ratings & Reviews:

    • on December 26, 2010

      55

      Very simple soup with good flavor. I increased the amounts of carrots and celery to use up what I had on hand needing to add just a bit more water to give the broth needed. I blended up about 1/3 of the beans before adding the other veggies to make it a bit creamier. Will definitely keep this in my rotation of winter soups. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2013

      55

      This soup turned out great. I did make a couple changes, I decided I wanted to make it in the crockpot after soaking the beans all day and cooked it overnight. I used more carrots, celery and onion, about a cup of each, and also added a minced jalapeno. These were things that I needed to use up. I enjoyed a bowl for a late breakfast and really enjoyed it. Thanks for sharing this delicious, simple recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2012

      55

      Excellent recipe! I add about 3-4 small gold or red potatoes to mine, and I always overdo the veggies as well. Great base, and it turns out wonderful! Such a cozy soup for the few cold days we get down here in TX! :D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Navy Bean Soup

    Serving Size: 1 (319 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 248.6
     
    Calories from Fat 26
    10%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 18.2 mg
    6%
    Sodium 838.2 mg
    34%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 14.2 g
    56%
    Sugars 2.8 g
    11%
    Protein 20.6 g
    41%

    The following items or measurements are not included:

    ham bone

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