Prep 1 hr
Cook 4 hrs
I can't read my handwritten recipe card that this was written on because of all the spills that landed on it whilst making this delicious, comforting soup. I clipped this from a newspaper (or magazine?) years ago and my husband has since taken over the task of making this soup from any hambone that he can acquire. I do hope you enjoy this as much as we do. :)
- 1 lb dried navy beans (about 2 1/3 cups)
- 2 tablespoons butter
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1 smoked ham hock or 1 leftover ham bone
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- Wash beans, drain then soak in large pot.
- For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
- Soak beans overnight.
- In large frypan melt butter, saute celery, onion and garlic until tender.
- Drain beans, reserve liquid.
- Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
- Heat to boiling, reduce to low.
- Cover and simmer 3 hours or until beans are tender and soup thickens.
- Remove meat from bone and add to soup.
- Remove a cup or two of beans, mash and return to make a thicker soup if desired.
Your recipe was great! There are not too many soups would I gladly walk a mile and a half through snow up to my knees back and forth from school just for lunch. With warm cornbread OMG <br/>I did add butter and a little half and half (I remember my mom doing that) - my own changes were a jalapeno and some carrots. Thank you for the memories.
I find this to be very bland, so after soup is done cooking, I add a good sized tablespoon "Better Than Bouillon" (chicken) and stir well. The flavor jumps right out at you and we all love it. The "Better Than Bouillon" is a paste; if you use cubes you'd need to use four. Also, if you soak beans for 24 hours you can cut cook time down to 2 hours.
This is a great recipe. I had heard about Senate Navy Bean Soup all of my life and this soup recipe has refined what I had been doing on my own for years. For those who think this is a bland soup, I believe it is one of those things, like red beans and rice, that you may like to dress each serving with a little something like a few chopped onions, a spoon full of chow chow or whatever sounds good. I personally like a little splash around my bowl of worchestershire sauce. I love this soup on a cold night with a hearty green salad and homemade bread.