Winter Navy Bean Soup

A good hearty soup, especially good with the old ham bone.
- Ready In:
- 3hrs 45mins
- Serves:
- Units:
18
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ingredients
- 1 1⁄4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
- 4 ounces salt pork or 4 ounces fully cooked ham, , chopped
- 1⁄4 cup chopped onion
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon dried sage
- 1⁄4 teaspoon black pepper
- 2 cups nonfat milk
- 2 tablespoons butter
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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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
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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
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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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