Navy Bean Soup Recipe

Discussion in 'TM Lounge' started by bandman, Aug 9, 2005.

  1. bandman

    bandman Forte User

    Age:
    112
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    Oct 16, 2004
    Lafayette, LA, USA
    When I was a kid I loved Saturdays because my dad would always make a big pot of Navy Bean Soup. It has been 30 years since I had Navy Bean Soup and last week memories of that wonderful saturday treat came back when we had American Navy Bean Soup on our cruise.

    I've been looking for a good recipe and these are what I've found. If you happen to have a thick hearty Navy bean recipe I'd love to have it. I wonder if I can make the smell go through the whole house like my father did?


    Navy Bean Soup Recipe

    A simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.
    INGREDIENTS:
    · 1 pound navy beans
    · 2 quarts boiling water
    · 2 ham hocks or a meaty ham bone
    · 1/4 cup chopped onion
    · 1/2 cup chopped celery
    · chopped ham or ham from the meaty bone
    · salt and pepper to taste (I add a little seasoned salt along with regular)
    PREPARATION:
    Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery.
    Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.


    Crock Pot Navy Bean Soup
    Ingredients
    1 lb. Dried navy beans
    2 cans Broth
    2 cans Diced tomatoes
    1 Onion, chopped
    1 tsp. Paprika
    1 Bay leaf
    1 t. Garlic powder
    1/2 tsp. Thyme
    Pinch cheyanne pepper
    Preparation
    Soak beans overnight. Rinse and drain. Put all ingredients into crockpot and add water to cover (by an inch).
    Cook on low 4 to 8 hours or until beans are tender.


    Saturday Bean Soup
    Recipe
    · 1 pound dry navy beans, sorted and soaked
    · 2 quarts water
    · 1 pound meaty ham bones or chunks
    · 1 stalk celery with leaves, finely chopped
    · 1 large carrot, finely chopped
    · 1 medium onion, finely chopped
    · 1/2 teaspoon black pepper
    · 1 teaspoon salt (or to taste)
    · 1 bay leaf
    Drain the soaked beans, rinse, and put in a Crock-Pot with the rest of the ingredients. Cover and cook for 5 to 6 hours on high. Lower the temperature, remove the bay leaf, and the soup is ready for the day.

    Tips From Our Test Kitchen: To sort and soak beans, rinse and remove all imperfect beans. Place beans in a large pot and cover with water about an inch. Cover pan and soak overnight.
     
  2. PhatmonB6

    PhatmonB6 Mezzo Piano User

    653
    1
    Jan 16, 2005
    Minnesota
    Sounds tasty...I love taking ingredients and throwing em in a pot. ;-) Here is a recipie not my own but for Louis Armstrong's favorite Red Beans and Rice...I have made it a couple times before and I must say it is good.....

    http://www.satchmo.net/faq/beans.txt
     
  3. PhatmonB6

    PhatmonB6 Mezzo Piano User

    653
    1
    Jan 16, 2005
    Minnesota
    What I like is the 20 minutes later ingredient: Swiss Kriss a Laxative...LOL I heard Louie was kinda big on the Laxtives...anyways Bon Apetit ;-)
     
  4. davidquinlan

    davidquinlan Pianissimo User

    Laxative.. no need after all those beans!!! :-)
     
  5. Trumpet Hobo

    Trumpet Hobo Pianissimo User

    101
    0
    Aug 14, 2005
    Minnesota
    Yummy Yummy Yummy! I wanna put it in my tummy.:D :D :D :D :D :D :D
     

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