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bandman · 08-09-2005, 03:59 PM

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.

08-09-2005, 03:59 PM	#1 (permalink)
bandman Forte User Join Date: Oct 2004 Location: Lafayette, LA, USA Posts: 1,041	Navy Bean Soup Recipe 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. __________________