EP# 397. Navy Bean Soup, Crock Pot Style, Her Dad's Recipe, Very Delicious!!
Crock pot cooking in general is worth the wait, this bean soup is no exception. We had our first bowl with a side of corn bread. Our last bowl we topped with some Gets cheese crumbles and green onions.
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Soup Beans (Navy Beans)
Ingredients:
2 lbs navy beans
Diced ham chunks (as much as you like)
Diced onion
TBS or 2 of bacon grease
Chicken, veggie broth or water
Salt & Pepper to taste
Instructions:
Follow instructions on video.
ENJOY!!!
Easy Crockpot Navy Bean Soup (Slow Cooker) #easyrecipe #onepotmeals #simplerecipe
2 tsp olive oil
1 lb. navy beans
6 oz. cut carrots
1 medium onion chopped
4 cut celery
1 tsp black pepper
1 1/2 tsp salt
1 tsp rosemary
1/2 tsp thyme
4 cloves garlic
1/2 tsp smoked paprika
4 cups of chicken broth
4 cups of vegetable broth
1 Bay leaf
Senate Bean Soup - (aka Ham and Bean Soup) Great on a rainy, gray day!
Senate Bean Soup (aka Ham & Bean Soup)
1 pound dried navy beans, “looked” and soaked
1 pound smoked ham hock
8 cups water (or chicken or vegetable broth)
2 bay leaves
2 Tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic (or 1 teaspoon minced)
1 teaspoon salt
1/2 teaspoon pepper
The night before you’re going to make your soup, look your beans for any bad beans, pebbles, twigs, etc. Rinse the beans well. Place them in a large bowl and fill with clean water. Let the beans sit out on your counter overnight.
The next day, drain the beans then place your ham hock, drained beans, 8 cups of liquid, and bay leaves in a large kettle over medium heat. Bring to a boil; then reduce heat to low and allowed to simmer covered for one and a half hours. Stir occasionally.
While the beans are simmering, chop your onion, carrots, and celery into pieces about the same size as the beans. Melt the butter in a skillet or saucepan and sauté the vegetables about 15 minutes.
After the beans have simmered for one and a half hours, remove the ham hock to allow it to slightly cool. Remove the bay leaves and discard. Add the onions, carrots, and celery to the soup pot. Remove any skin, bones, and fat from the ham hock, chop the meat, and add to the soup. Simmer about 45 minutes more.
Taste for seasonings. Add salt 1/2 teaspoon at a time until it’s to your liking. Add pepper.
NAVY BEAN SOUP / EASY HOMEMADE RECIPE
Beans are so healthy and deserve be included in your weekly menu planning. Here is one way to serve beans to your kids. With fresh salad and homemade bread this great dish will please even the hardest critics...Write to us and let us know how did you Bean Soup turn out at: healthykids@cookingandkids.info
White Beans and Ham Soup // I love it! ❤️
What a delight! This WHITE BEANS and HAM SOUP is a healthy and delicious classic, it is packed with flavor and texture. I love to prepare this hearty soup during chilly or cold days because it just hits the spot. The combination of flavors from the seasoning and textures makes it a winner. I added two pieces of smoked neck bones, diced ham, carrots, celery, onions and diced tomatoes, and i seasoned it well with rubbed sage, dried thyme and dried Rosemary to make it an all time favorite. If you’re looking for a healthy soup, look no further. I hope you give this recipe a try..❤️
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INGREDIENTS ________________
1 lb. Great Northern Beans
2 celery ribs (diced)
1 1/2 C. diced onions
3 small / medium carrots (bite size pieces)
3 large garlic cloves (finely minced )
1 Tbsp olive oil
1 Tbsp butter
2 pieces Smoked neck bones (or ham hock)
2 C. Cubed ham
1 tsp. Dried Thyme leaves
1 tsp. Crushed Rosemary
1/2 tsp rubbed Sage
1/2,tsp black pepper
2 1/2 Tbsp Chicken Bouillon (Knorr)
1 Tbsp Tomato Paste
1/2 tsp. ground Cumin
1 1/2 tsp. Ground dry mustard
1 diced tomato
2 Bay leaves
8 C. water
Chopped fresh parsley (for garnish)
● Please use CAUTION and watch out for bones when preparing this soup.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Navy Bean Soup
For more recipes visit TheUpBeetKitchen.com
This is a hearty and comforting soup that is easy to cook in a slow cooker so it is ready when you get home. Traditional French spices give this an earthy yet elegant flavor. The cashews are a healthy substitute to ham and give the soup a rich mouth feel. While everything could be thrown into the slow cooker in the beginning, by taking the time to sauté the aromatics and bloom the spices with the blended cashews, the flavor is trapped in the fat and will help enrich and distribute the flavor as it slow cooks all day. The soup could be eaten as is, but blending 1/3 of the soup before serving will also help to improve the mouth feel and enliven the flavor. This soup is also an example of a quick broth in which the mirepoix (2 parts onion, 1 part carrot, 1 part celery), and spices are cooked with the soup to create flavorful broth.
Ingredients:
2 tablespoon olive oil
1 medium yellow onion, small dice
1 tablespoon. salt
4 cloves garlic, minced
2 carrots, bias cut
2 stalks celery, quarter rounds
1 ½ tablespoons fines herbs
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon sage
1 teaspoon smoked paprika
1 teaspoon chili powder
½ cup cashews
2 cups dry navy beans, soaked 6 hours
2 quarts of water
1)Sauté onions, garlic and bloom spices. Note: this is slightly changed from the video. Blend cashews with 1 cup from the 2 quarts of water and cook for 3 minutes in sauté pan.
Warm sauté pan on medium high heat. Once pan is warm, add oil and salt and allow to warm for 30-60 seconds. Then add onions and sauté until translucent.
Then add the garlic and spices and cook for 30 -60 seconds making sure not to burn the garlic.
Blend the cashews in 1 cup of water and then add to the sauté pan, cooking for about 3-5 minutes to allow the flavor to infuse into the fat from the cashews.
2)Add the water, beans and contents from sauté pan into the slow cooker and cook on high for 6 hours.
3)Once cooked, remove bay leaves. Then remove 1/3 of the soup and blend until smooth and add back to soup. This will enhance the flavor and mouth feel.
Top with fresh cracked pepper if desired and garnish with a parsley leaf. This soup is great served with sourdough or a slice of whole grain bread.
Tips, tricks and variations
Soup is great to make in large batches and freeze in pint size canning jars. Lighter flavored beans such as pinto and Anasazi beans can be replaced for a slightly different flavor. A gastrique can be made with white wine or sherry vinegar to enhance the complexity of this soup. Adding a fresh bouget garni, a bundle of herbs that are tied together so they can easily be removed before serving, can also really elevate this soup. A bouquet garni usually consists of fresh thyme and bay leaf and can include other fresh herbs such as parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Brown rice, wild rice or even wheat berries can be added to this soup.