Winter Navy Bean Soup

Winter Navy Bean Soup created by Ronald Stirling

A good hearty soup, especially good with the old ham bone.

Ready In:
3hrs 45mins
Serves:
Units:

ingredients

directions

  • Place navy beans in large saucepan, add enough water to cover beans.
  • Bring to boil, reduce heat and simmer 2 minutes.
  • Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
  • Drain beans and return to saucepan.
  • Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
  • Bring to a boil, reduce heat.
  • Cover and simmer 2 to 2 1/2 hours or until beans are tender.
  • (If necessary, add more water during cooking).
  • Add milk and butter, stirring until mixture is heated through and butter is melted.
  • Season with additinal salt and pepper.
  • I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
  • Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
  • Discard bone.
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RECIPE MADE WITH LOVE BY

@Derf2440
Contributor
@Derf2440
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"A good hearty soup, especially good with the old ham bone."
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  1. chef313633
    Wonderfull. Thanks.
    Reply
  2. dgrover4
    First time I made this recipe so I tried to follow ingredients precisely except I added two stalks of chopped crlery and cubed 1" slabs of smoked ham for meat and added a small can of sliced mushrooms. Added no water during cooking. Before adding the milk and butter I pulled about 1/4 of the beans out and puréed them in a blender to make the soup thicker. It was looking pretty good until I added the milk. Then it became way too thin and watery for my taste. Next time I'll take a tip from Sassafras and use chicken broth instead of water and leave out the milk.
    Reply
  3. dgrover4
    First time I made this recipe so I tried to follow ingredients precisely except I added two stalks of chopped crlery and cubed 1" slabs of smoked ham for meat and added a small can of sliced mushrooms. Added no water during cooking. Before adding the milk and butter I pulled about 1/4 of the beans out and puréed them in a blender to make the soup thicker. It was looking pretty good until I added the milk. Then it became way too thin and watery for my taste. Next time I'll take a tip from Sassafras and use chicken broth instead of water and leave out the milk.
    Reply
  4. edodge
    My husband loved this! We enjoyed it with a mix of dried beans, but had to cook it for while longer than stated in order to get the beans soft enough.
    Reply
  5. Lauren K
    I just now realized that I forgot the last steps of this recipe when I came on to write a review. I did everything except adding the butter and milk, and it is STILL delicious! I don't know that I'll even add it next time as it is so tasty the way I did it. I increased the amounts of each ingredient a bit, and smashed some of the beans to give it a different texture. GREAT RECIPE!!! Thanks Derf! :-)
    Reply
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