Navy Bean Soup Tell a Friend

Rate this recipe:

Navy Bean Soup 2 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 pounds - Cooked Navy Beans, See Notes
  • 1 pounds - Bacon, Medium diced
  • 1 pounds - Ham, Medium diced
  • 1 1/2 pounds - Carrots, Medium diced
  • 1 1/2 cups - Yellow onion, Medium diced
  • 2 cans - Diced tomatoes
  • 1 teaspoons - Chili power or cayenne, As you prefer
  • - Freshly ground black pepper, To Taste
  • - Salt, To taste
  • Directions:

    This recipe makes about 2.5 gallons of soup. The soup freezes well. The recipe can easily be cut in half.

    In the soup pot, cook the bacon at medium heat allowing the diced pieces to crisp but not burn. Remove about 3/4 of the fat (what remains will be plenty.) Add the diced onion, carrot, and pepper seasonings. (Salt is best added late in the preparation because the bacon and the ham will have varying levels of salt which will come out during the cooking.) Cook the diced vegetables over medium heat until the carrots are tender, about 10-12 minutes. Stir frequently.

    Add the cooked beans and the water they cooked in, adding more water as needed to fill the pot about 2/3 full. Add the tomatoes and ham. Reduce heat to low and simmer the soup for about an hour, stirring frequently to prevent burning. Navy beans will cook down in a manner similar to split peas. Add water as needed to produce your desired consistency. You may wish to reserve a small portion of the cooked beans to add immediately before serving in order to retain some whole beans for texture.

    Brief Description

    A hearty soup, perfect for warming up from chilly Winter days.

    Main Ingredient:

    Navy beans

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)

    Notes

    Served with a fresh salad and crusty bread, this makes a fine meal for informal gatherings.

    * To prepare the beans, soak beans overnight if possible, or quick-soak by pouring boiling water over the beans and allowing them to soak for 2-3 hours. Drain off the water from soaking. Put the beans in a cooking pot and add fresh water to cover by at least half an inch. Cook at a low simmer for 2-3 hours until the beans are quite tender. These days, I prefer to use a pressure cooker and cook the beans for 18-20 minutes, which is quite convenient.

    Source

    Learned from Chef Andrew Davis, 1911 - 1999

    Posted By:

    jrawson

    Posted On:

    December 29, 2012

    Print Recipe

    Comments

    1. MC says:

      Can’t wait to try this recipe. It sounds delicious! Thank you for sharing it.

    Trackbacks

    1. my div says:

      […] Navy Bean Soup (serves 8) […]

    Speak Your Mind

    *