Prep 30 mins
Cook 2 hrs
This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.
- 2 cups dried navy beans
- 6 cups water
- 6 chicken bouillon cubes
- 1 tablespoon olive oil
- 1 lb chopped ham
- 1 yellow onion, chopped
- 2 garlic cloves, whole
- 2 stalks celery, chopped
- 2 carrots, sliced
- salt and pepper
- Soak beans according to package directions.
- Add Bouillon cubes to 6 cups water.
- Add Chopped Ham.
- Lightly saute onion, celery, garlic in oil, add to stock.
- Add carrots, beans simmer on low 1 1/2 - 2 hours.
- salt and pepper to taste.
- I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.
I was anxious to try this, as I have made Navy Bean Soup for years just a little differently. I very much enjoyed this savory soup - the chicken boullion really made a difference. I also used a meaty ham bone I had in the freezer. My recipe uses water and 1 t. thyme, those are the only differences. But this was excellent! Made for I Recommend Tag Game Fall '09
Super good. Only thing I did differently was but a whole ham bone that I took outta the freezer, and it gave it great flavor. I cooked it for 2 1/2 hours and I felt that it could have cooked a tad longer, the beans had a little bite to them. Served it in sourdough bread bowls. Yumm!
Great BEAN SOUP I just love this thanks for sharing