Bill Knapps Navy Bean Soup Copycat
Recipe: #41310
July 28, 2023
Categories: Beans, Southern, Copycat or Clone Recipes, White Beans, more
"Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. This is delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed, some folks thought they used great northern beans. For dried beans, crockpot people use less water though."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (177.5 g)
- Calories 57.7
- Total Fat - 3.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 9.3 mg
- Sodium - 453 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.9 g
- Sugars - 1.2 g
- Protein - 3.5 g
- Calcium - 18.5 mg
- Iron - 0.4 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak beans overnight in cold water to cover.
Step 2
Next morning drain beans.
Step 3
Put beans, liquid smoke, ham and garlic in stockpot, add 6 cups water (3 quarts).
Step 4
Bring to a boil, cover and simmer 3 hours or until beans are tender, adding water as needed.
Step 5
While the beans are cooking, in a separate pot boil the onion, celery and carrots in enough water to cover for 30 minutes.
Step 6
Drain and add to the beans and ham and continue cooking for 45 minutes more. (I'm not sure why they are doing this, it might be the blended beans. I would plunk it all together myself).
Step 7
Put soup contents in blender or use immersion blender to slightly puree the soup.
Step 8
Add salt and freshly ground black pepper to taste.
Tips
No special items needed.
1 Reviews
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