Bean Soup Real Navy Bean Soup

Submitted by Tim_John

"I have been making this soup for at least 25 years. I never change anything! Just follow the recipe and you cannot go wrong. This is a excellent soup for all seasons."

 

• Ready In: 7hrs 30mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 cup navy beans
• 1 cup pinto beans
• 1 medium onion
• 2 lbs ham hocks
• 1 lb ham, chopped
• 3 -4 bay leaves
• fresh ground black pepper
• 6 cups water
• 3 garlic cloves

directions

1. Put beans in a larger bowl covered with water and soak overnight. Make sure there is at least 3 inches of water covering the beans.
2. After soaking overnight drain the beans and put into crock pot. Chop the onion, garlic and ham,add to crock. Put the smoked ham hocks in along with the Fresh Ground Pepper and bay leafs. Add the water making sure there is at least 1 to 1 1/2 inches of water covering the beans, ham hocks etc.
3. Cook on low for 7-8 hours. Remove the ham hocks and any fat that has cooked off the hocks! Put the ham off the hocks back in the pot, if you have a warm setting use that setting while you are separating the fat from the ham on the hocks.Serve hot.
4. OK, OK<<<< Don't Forget To Remove The Bay Leaf! I would think everyone would know that, but I guess Not!

Reviews

[teresas]

Excellent comfort food! Made as posted except cut the recipe in half. I did turn the crock pot on high for the last two hours cuz the beans were still a bit hard. Very tasty. Thanks for posting. Made for PAC spring 08'

 

[Montana Heart Song]

This is a fantastic recipe! A great crockpot recipe. Remember to remove the bay leaves before serving. The fast way for this recipe is soak the beans overnight, drain, put them in a pressure cooker covered with water, cook for 10 lbs pressure for 15 minutes, take off burner, let steam off naturally, uncover, add the rest of the ingredients, add 2 more cups of water and bring up to pressure again and cook for 15 minutes. If the 1 lb ham is cooked add after steam is released. If the ham is not cooked add with the rest of the ingredients.There is no need to add additional salt. Thanks for posting, the long slow method of the crockpot seems to lock in the flavors better but both ways on this recipe is delicious! Thanks for posting!

 

[Di Di 2]

I make this quite often. The only exception to this recipe is I use canned chicken broth instead of water. Gives it a rich flavor. Yes, remember to remove the bay leaves. Enjoy

 

[Gagoo]

Thank you Timothy H for posting this recipe - I have always made my beans on the stove top. Thought I'd give this a try and am not in the least disappointed in the results of the flavor. I did take another reviews advice and swapped out about half the water with chicken stock. The only caveat is I had to cooked on low in my slow cooker for closer to 20 hours instead of the 7 to 8 recommended in the recipe. Next time I make these I will either up the temperature to medium (I know different slow cookers have different heat levels for their settings) or high depending on time. This time I knew I had extra time, if necessary, since I wasn't planning on serving for supper the same evening as the day I prepared them.