Best 4 Winter Navy Bean Ham Soup Recipes

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.

BEAN SOUP WITH HAM

Steps:

• Gather the ingredients.
• Wash the navy beans thoroughly and pick them over. Discard any damaged or malformed beans and look for small stones.
• Pour the beans into a very large pot and add 2 quarts of water. Place the pot over high heat and bring to a full boil; let boil for 3 minutes.
• Remove from the heat and let beans soak for 2 to 4 hours.
• Add the ham hocks or ham bone to the pot with the soaked beans and their cooking water and bring to a simmer.
• Continue to cook over low heat until the beans are tender, or about 90 minutes.
• Remove the bones and chop the ham, discarding the bones and fat. Reserve the ham on the side.
• Return the chopped ham to the pot. Add the onions, bay leaf, celery, and optional carrots to the pot, as well as the extra leftover chopped ham, if using.
• Add enough water or unsalted vegetable stock to make about 16 cups of liquid. Taste the broth and add salt and pepper, as needed.
• Cook the soup for about 30 minutes to one hour, or until the vegetables are tender and the liquid has thickened a little.

NAVY BEAN AND HAM SOUP RECIPE

Steps:

• Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

WINTER NAVY BEAN & HAM SOUP

Steps:

• Soak beans according to package directions.
• Add Bouillon cubes to 6 cups water.
• Add Chopped Ham.
• Lightly saute onion, celery, garlic in oil, add to stock.
• Add carrots, beans simmer on low 1 1/2 - 2 hours.
• salt and pepper to taste.
• I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.