Navy Bean and Potato Soup Recipe

Navy Bean and Potato Soup Recipe

Step 1, Rinse navy beans. Step 2, In 3 quart saucepan, combine beans and 5 cups water. Step 3, Cover pan and let stand in a cool place overnight. Step 4, s c fresh water and bring to a boil. Step 5, Reduce heat and cook covered over medium heat for 1 hour or until beans are nearly tender, add potatoes, onions, carrot, ketchup, salt, pepper and ham.

DIRECTIONS. Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it.

What are the ingredients in navy bean soup?

Navy Bean Soup. Ingredients. 1 pound navy beans (or 1 large can of navy beans) 2 1/2 quarts water. 1/4 cup diced salt pork. 3/4 cup carrots, diced. 3/4 cup onion, chopped.

What goes good with navy bean soup?

Serve this bean soup with cornbread, cornbread muffins, or corn sticks. Freshly baked biscuits or crusty rolls would be excellent as well. If you prefer using a slow cooker for bean soup, take a look at this crock pot navy bean and ham soup.

How long to cook navy bean soup?

Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Michigan Navy Bean and Potato Soup

Add 7 1/2 cups water. Bring to boil. Reduce heat and cook, covered, over medium heat for 1 hour or until beans are nearly tender. Add potato, onion, catsup, carrot, salt, pepper and ham (omit salt if ham is added). Return mixture to boiling. Reduce heat. Simmer for 30 minutes or until beans and vegetables are tender.

Rinse navy beans. In 3 qt saucepan, combine beans and 5 c. water. Cover pan and let stand in a cold place overnight. Drain. Add in 7 1.s c. fresh water and bring to a boil. Reduce heat and cook covered over medium heat for 1 hour or possibly till beans are nearly tender, add in potatoes, onions, carrot, ketchup, salt, pepper and ham.

Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.

Pour ham broth into a large crockpot. Add ham and dry navy beans. Add onions, leeks, celery, garlic and carrots. Add salt, pepper, thyme, parsley, bay leaves and Liquid Smoke. Cook on high about 4 hours until beans and veggies are tender. Remove bay leaves before serving. Garnish with fresh thyme, if desired.

Enjoy this warming soup on a chilly fall or winter day. The soup starts with a pound of dried beans. Navy beans are called for in the recipe, but great northern beans or a bean soup mixture are excellent substitutes. The potatoes are cooked and mashed, providing thickening and texture. Use leftover mashed potatoes if you have them.

Navy Bean, Ham and Potato Soup Recipe

Sweet Potato Navy Bean Soup, created on October 16, 2010. Preparation for the Navy Beans – this can be done earlier or on the same day. 2 cups of dried beans, picked, cleaned, and rinsed from any dirt or any other object in the beans Enough cold water to cover the top of the beans in the pot, plus 3 inches over the layer of beans

In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Stir in remaining ingredients. Cover and simmer 1 hour. Remove ham bone; let stand until cool enough to handle.

This slow-cooker recipe couldn't be easier. Just add the dried navy beans, water, broth, onion, carrot, celery, garlic, and bay leaf to a 5- to 6-quart slow cooker. Stir the ingredients, then position the ham bone in the middle of the mixture. Cook the soup on HIGH for 5 hours or LOW for 8 to 10 hours.

Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8. Bean Soup Recipe (for 5 gallons) 3 pounds dried navy beans. 2 pounds of ham and a ham bone. 1 quart mashed potatoes. 5 onions, chopped. 2 stalks of celery, chopped. 4 cloves garlic, chopped. half a bunch of parsley, chopped. Clean the beans, then cook them dry.

Saving Money on Navy Bean Soup with Bacon: Like it’s after Holiday Ham counterpart, Split Pea Soup, Navy Bean Soup with Bacon is downright cheap to make.This recipe was made and priced in 2012 at $2.00 and repriced in February 2014 as $2.95.Think about doubling it; Navy Bean Soup with Bacon freezes well, it’s a great soup to divide into portions for lunches or freeze for a meal.

Michigan Navy Bean And Potato Soup Recipe

Step 2. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes. Step 3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired.

Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant. Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth. Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender.

Add1 lbs Dry Navy Beans, 1.5 cups of 98% fat free ham steak,1 small onion, 2 small carrots diced, 2 chicken boulliun cubes, 2 bay leaves, a touch of sea salt & ground pepper. Minutes to Prepare: 10. Minutes to Cook: 80. Number of Servings: 8.

Navy bean soup is a hearty, savory soup with just a hint of sweetness. Most recipes, however, come out a little watery. If you want to thicken your navy bean soup, there are several techniques that will do so while adding to the flavor of your dish.

Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened. Step 3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more. Step 4. Stir in vinegar and adjust seasoning if necessary.

Navy Bean Potato Onion Soup

Cover beans with water and bring to a boil. Remove from heat and let set for 1 hour; drain and rinse. Place beans, ham, onion, and carrots in crock-pot; cover with water. Cover and cook on high for 5 hours. Remove meat from bones and add back to soup. Season with salt and pepper to taste.

Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1–3 minutes, stirring constantly.

Steps. Prevent your screen from going dark while you cook. 1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley. 2. Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.

1 tablespoon chopped parsley (1 teaspoon if using dried) 1 teaspoon dried leaf basil (or 1 tablespoon chopped fresh basil) 1/2 teaspoon dried Italian herb blend (or oregano) 6 ounces spinach. Kosher salt and pepper, to taste. Optional Garnish: 1 to 2 tablespoons chopped fresh parsley. Optional Garnish: 1 to 2 tablespoons sliced green onions.

After the butter has melted, add the onions and garlic and let simmer until transluscent. Add the carrots, and celery and saute for about 2 more minutes. Add the chicken stock and deglaze the bottom of the pot. Add the potatoes and beans. Fill the pot with enough water to cover the beans and vegies and add the ham.

10 Best Ham and Navy Bean Soup with Potatoes Recipes

Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

2 tablespoons extra-virgin olive oil, plus more for serving 1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds) 1 medium onion, finely sliced (about 1 cup)

How to Make Crockpot White Bean Soup – Step by Step Photos. Dice one yellow onion, four ribs of celery, and peel and slice 1/2 lb. carrots (about 4 carrots). Mince 4 cloves of garlic. Add the onion, celery, carrot, garlic and 2 Tbsp olive oil to a slow cooker (5 qt. or larger). You’ll need one pound of dry navy beans or great northern beans.

Recipe: Ham-and-Bean Soup. For any occasion that ham is on the menu, make sure you save the meaty bone so you can enjoy this bean soup a few days later. In addition to the bone, you'll just add dried white beans, chopped carrots, celery, onions, garlic, chicken stock, and fresh thyme to your slow cooker and let it simmer for 5 to 6 hours. 4 of 6.

Directions. Soak beans overnight in salt water, drain. In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes). Remove from heat. Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth. Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.

Tuscan Potato Bean Soup

Slow cooker navy bean soup is a hearty, vegetarian crockpot soup made with dried navy beans, carrots, celery and fennel. This post was originally posted on November 18, 2013. I love using my slow cooker for making long-cooking recipes that use pantry staples; staples like dried white navy beans.