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Bill's Navy Bean Soup

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Submitted by gogirlusa

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

YIELD

4 servings

PREP

20 min

COOK

3 hrs

READY

8 hrs

This is the soup your grandpa made on cold Saturdays, the kind that fills the house with the smell of smoky ham and slow-cooked beans.

Navy beans soak overnight, then simmer for three patient hours with ham hocks, carrots, celery, and onions until everything is meltingly tender. The trick that sets this apart: pureeing a couple cups of the soup with a little margarine and flour, then stirring it back in. That gives you a thick, velvety texture without losing the chunky character of the whole beans.

Finish each bowl with a few drops of hot sauce and a hunk of crusty bread.

Kitchen Tips

  • Soak the beans overnight; it cuts the cooking time and gives you creamier results
  • Let the ham hocks cool before picking the meat off the bones; it’s easier and you’ll get every shred
  • Puree more or less of the soup depending on how thick you like it
  • Leftovers thicken overnight; thin with a splash of water or broth when reheating

Ingredients

1 237
CUP ML NAVY BEANS
2 2
STALKS EACH CELERY
2 2
EACH CARROTS
½ 0.5
EACH ONIONS
2 2
EACH EACH HAM HOCK *
1
X SALT
to taste *
0.6
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML MARGARINE
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR

Directions

Pick over the dried beans and discard any debris.

Wash and drain.

Put beans in a large pot and cover with water.

Let stand 8 hours or overnight.

The next day, chop celery, carrots and onions into ¼ inch pieces.

This is easier with a food processor.

Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste.

Add salt if you wish.

Bring to a simmer and cook over low heat for 3 hours or until beans are tender.

Remove ham hocks and set aside to cool.

Remove meat from bones and cut meat into half-inch pieces.

Put 2 cups of the soup into a blender along with the margarine and flour.

Pour this purée back in pan. Purée more of the soup if you prefer a smoother texture.

Add the chopped ham pieces back into the soup.

Simmer for 15 to 20 minutes until soup is slightly thickened.

Good when sprinkled with a few drops of hot pepper sauce just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 191 42% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 444mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 12g
Vitamin A 112% Vitamin C 7%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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