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: Â· 1 pound navy beans Â· 2 quarts boiling water Â· 2 ham hocks or a meaty ham bone Â· 1/4 cup chopped onion Â· 1/2 cup chopped celery Â· chopped ham or ham from the meaty bone Â· 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 Â· 1 pound dry navy beans, sorted and soaked Â· 2 quarts water Â· 1 pound meaty ham bones or chunks Â· 1 stalk celery with leaves, finely chopped Â· 1 large carrot, finely chopped Â· 1 medium onion, finely chopped Â· 1/2 teaspoon black pepper Â· 1 teaspoon salt (or to taste) Â· 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.