Ingredients
-
1
-
3
-
2
-
1
-
6
-
8
-
2
-
1
-
1
-
1
-
-
4
-
-
-
Directions
My Favorite Navy Bean Soup so Easy to Prepare!, This is a wonderful hearty soup, great for using leftover ham from the holidays Note 1: For a richer-tasting stock, take half of the cooked beans and puree them with the metal blade of your food processor and then add them back to the soup Note 2: You can soak the beans overnight to speed up the preparation process and omit cooking in the first step of the directions This soup is comfort food at its best You will love it Don’t let the number of Steps in the Directions divert you: I always try to make my preparation directions explicit and detailed to make preparation easier, not more difficult!, This recipe lifts lowly navy bean soup to greater heights! My changes and subs: replaced the ham with a few strips of bacon and added one quarter teaspoon of liquid smoke to try and mimic the taste of ham Two cloves of roasted garlic were a delicious addition as well Broth for water and I pureed half of the soup in a blender The freshly grated nutmeg, sherry and sour cream were inspired and unexpected touches! Threw all the ingredients in a slow cooker and cooked on LOW for about 4 1/2 hours I do have one confession: I was out of navy beans in both dried and canned varieties therefore I substituted with Great Northern beans and it worked out well Lastly, garnished servings with fresh parsley from the garden Next time I will be sure to have the correct beans on hand to give this recipe the right proper respect it deserves Yay for navy bean soup! I knew you could do it! Thanks for posting! cg, This recipe lifts lowly navy bean soup to greater heights! My changes and subs: replaced the ham with a few strips of bacon and added one quarter teaspoon of liquid smoke to try and mimic the taste of ham Two cloves of roasted garlic were a delicious addition as well Broth for water and I pureed half of the soup in a blender The freshly grated nutmeg, sherry and sour cream were inspired and unexpected touches! Threw all the ingredients in a slow cooker and cooked on LOW for about 4 1/2 hours I do have one confession: I was out of navy beans in both dried and canned varieties therefore I substituted with Great Northern beans and it worked out well Lastly, garnished servings with fresh parsley from the garden Next time I will be sure to have the correct beans on hand to give this recipe the right proper respect it deserves Yay for navy bean soup! I knew you could do it! Thanks for posting! cg
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Steps
|
1
Done
|
Wash Beans in a Colander. |
|
2
Done
|
Sort Beans, Discarding Stones and Blemished Beans. |
|
3
Done
|
Place Beans in a Large Saucepan and Cover With Cold Water by 1 Inch. |
|
4
Done
|
Bring to a Boil Over High Heat. |
|
5
Done
|
Boil For 2 Minutes. |
|
6
Done
|
Remove from Heat, Cover and Let Stand For 1 Hour. |
|
7
Done
|
Drain Beans and Return to Saucepan. |
|
8
Done
|
in Food Processor Bowl Fitted With Slicing Blade, Slice Carrots, Celery and Onion. |
|
9
Done
|
Add Carrot-Vegetable Mixture to Beans in Saucepan. |
|
10
Done
|
Add 6 Cups Water. |
|
11
Done
|
Bring Mixture to a Simmer Over High Heat. |
|
12
Done
|
Replace Slicing Food Processor Blade With Metal Blade. |
|
13
Done
|
Add Ham (or Bacon) and Pulse Until Chopped. |
|
14
Done
|
Add Ham or Bacon to Saucepan. |
|
15
Done
|
Reduce Heat and Simmer, Covered, Stirring Occasionally, Until Beans Are Very Tender, About 1 and 1/2 Hours. |
