My Favorite Navy Bean Soup...so Easy to Prepare!

- Ready In:
- 2hrs 20mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 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
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Optional
- 4 teaspoons sour cream (optional)
- sherry wine (optional)
directions
- 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.
- Enjoy.
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RECIPE MADE WITH LOVE BY
@GREG IN SAN DIEGO
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@GREG IN SAN DIEGO
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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
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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
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I made this for my family here while it has been nasty cold and we had a ham bone left over that was very meaty. This was a good soup, I omitted the carrots, husband and son don’t like cooked carrots, did use sherry at the end. All of felt something was missing in making this a great soup. Very easy to prepare, thanks for posting.
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