Best 20 Navy Bean Soup Recipes

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

NAVY BEAN SOUP WITH HAM

Steps:

• 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. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
• Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
• Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
• Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

NAVY BEAN AND HAM HOCK SOUP

Steps:

• Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
• Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
• Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
• Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

INSTANT POT® NAVY BEAN AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
• Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
• Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

MY NAVY BEAN SOUP

Steps:

• Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
• In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
• Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
• In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

NAVY BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

NAVY BEAN SOUP IN THE CROCK POT

Steps:

• Place all of the ingredients in the crock pot.
• Add enough water to generously cover the beans.
• Cook on low for 8-10 hours or on high for 5-6.
• Remove ham hock.
• Discard fat and bones and return the meat to the soup.

WHITE NAVY BEAN SOUP WITH HAM HOCKS

Steps:

• Pick through beans to make sure there are no stones. Nothing sucks like breaking your teeth on a stone when it should be a bean!
• Place the beans in the crock pot; cover with water.
• Set on high cooking and cook for an hour.
• Now, some of you will argue that we should or should not season the beans because of the skins. Well, it is a moot point here as we are adding something salty to it anyway. Moving right along.
• Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe will be fine. Just throw in a ham bone. No ham bone? You're killing me here! You could just use a couple slices of ham.
• Add your bay leaf to the crock pot. Don't worry - it will float. No panic. Really!
• Hack up the onion, a small dice is fine, toss it into te crock pot.
• Mince the garlic, again - you guesed it - into the crockpot. Are you with me so far?.
• Hack the potatoes into a medium dice, toss them into the crock pot. You will be needing them to give your soup some body - that stick-to-your-ribs quality. Besides, they are in season.
• Set all of that onto 10 hour on low cooking.
• Just before serving, remove the meat and bay leaf from the soup. Once the meat is cold enough to handle, shred it up!
• Puree up half of the soup with a hand blender. Do it right in the crockpot! Why waste or clean another vessel. If you have dishwashers, then don't worry about it. If you don't - you get the idea.
• Put the meat back into the soup.
• Now is the time to adjust for seasoning. We start off with the lemon juice, then we adjust the salt and pepper in stages.
• Taste a spoon full, think about the saltiness or the pepperiness. *I am sure that should be a word!*.
• Once the soup is where you would like it to be, ladle it up and serve it with that local artisan bread.
• Props to you! You just cooked something easy for Winter.

NAVY BEAN SOUP

Steps:

• In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.
• Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender.
• Stir in parsley. Cook 2 to 3 minutes.

NAVY BEAN SOUP

Steps:

• Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
• Drain bean water.
• Add remaining ingredients except celery and carrots to beans (including 7 cups water).
• Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
• Adjust cooking time if needed until beans are soft and tender.
• Add carrots and celery and cook for about half an hour.
• Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

SIMPLY THE BEST HAM & NAVY BEAN SOUP

Steps:

• Rinse and sort out navy beans.
• In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
• Next day: Do not drain off broth.
• Add 2 more cups of chicken broth.
• Add remaining ingredients .
• Cook on high 3 to 4 hours until ham hocks become tender.
• Remove meat from hocks and cut into small pieces,return to mixture.
• Continue cooking on low for another 6 to 8 hours.
• You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.

NAVY BEAN AND BACON SOUP

Steps:

• Pick over the beans and soak them in water for at least eight hours.
• Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
• Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
• Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
• Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
• Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.

NAVY BEAN (HAM AND BEAN) SOUP

Steps:

• Put beans in a large saucepan and cover with 2 inches of cold water.
• Bring to a boil, reduce heat, and summer for 5 minutes.
• Remove from heat, cover, and let sit for 1 hour, then drain.
• Tie herbs into a bundle or wrap in a square of cheesecloth.
• In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
• Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
• Turn off heat, remove ham and allow to cool, then cut into cubes.
• Remove herbs and discard.
• Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
• Stir puree and meat back into the remaining soup.
• Season to taste with salt and pepper.
• Put in bowls, top with a pat of butter, and serve.

NAVY BEAN SOUP WITH SIRLOIN TIPS

Steps:

• In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
• Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

SENATE NAVY BEAN SOUP

Steps:

• Wash beans, drain then soak in large pot.
• For quick soak method combine beans & 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover, let stand 1 hour OR.
• Soak beans overnight.
• In large frypan melt butter, saute celery, onion and garlic until tender.
• Drain beans, reserve liquid.
• Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.
• Heat to boiling, reduce to low.
• Cover and simmer 3 hours or until beans are tender and soup thickens.
• Remove meat from bone and add to soup.
• Remove a cup or two of beans, mash and return to make a thicker soup if desired.

BEST EVER NAVY BEAN SOUP

Steps:

• Pick over and wash beans. Soak overnight in water in large cooking kettle. In morning, add onions, garlic, celery and ham bone. Put kettle on medium heat, bring to boil, reduce heat and simmer 3-4 hours More water may be needed but should be quite thick. Taste soup and season: salt needed will depend on ham bone's contribution.

MY FAVORITE NAVY BEAN SOUP...SO EASY TO PREPARE!

Steps:

• Wash beans in a colander.
• Sort beans, discarding stones and blemished beans.
• Place beans in a large saucepan and cover with cold water by 1 inch.
• Bring to a boil over high heat.
• Boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• Drain beans and return to saucepan.
• In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
• Add carrot-vegetable mixture to beans in saucepan.
• Add 6 cups water.
• Bring mixture to a simmer over high heat.
• Replace slicing food processor blade with metal blade.
• Add ham (or bacon) and pulse until chopped.
• Add ham or bacon to saucepan.
• Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
• Add sugar, to taste.
• Add salt, white pepper, and pinch of ground nutmeg.
• Serve soup in heated bowls.
• If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
• add dollop of sherry to each serving.
• Enjoy.

NAVY BEAN SQUASH SOUP

Steps:

• Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender. , Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

HEARTY VEGAN NAVY BEAN SOUP

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight, or quick soak.
• Discard soaking water, rinse beans and put in a large soup pot.
• Add the 8 cups of water and bring to a boil.
• Cover tightly and reduce heat to a low simmer.
• Add carrots.
• In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat).
• Add garlic, celery leaves, and cabbage.
• Continue sautéing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add tomato sauce, bay leaves, and spices.
• Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
• Remove bay leaves and serve with hard bread and salad.