Navy Bean Soup

16
Servings
8h
Prep Time
3h
Cook Time
11h
Ready In


"You don't have to use ham bones if you don't have any, but they make the soup ever so much better. If you don't have any, then increase the ham by 1 cup. This freezes very well, so the fact that it makes a vat of soup is never a problem. We usually roast a ham a couple of times a year, so I just put the bone and drippings in the freezer until I want to make soup. Prep time reflects soaking beans overnight."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (116.9 g)
  • Calories 95.5
  • Total Fat - 4.1 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 29 mg
  • Sodium - 730.4 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 1 g
  • Sugars - 1.1 g
  • Protein - 10.2 g
  • Calcium - 27.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.4 mg

Step 1

Pick over beans and discard any stones or bad beans.

Step 2

Place beans in a large Dutch oven or soup pot and fill with cold water to about 2-3 inches above level of beans; cover and let stand overnight. This may take longer than 8 hours depending on the age of the beans; they should be firm, but not hard, when ready.

Step 3

Drain beans and return to pot; add ham bone, drippings, water, ham and onions; cover and bring just to a boil.

Step 4

Reduce heat to medium-low and simmer, stirring occasionally, 2 hours.

Step 5

Add carrot and celery to the pot; cover and simmer another 1 hour or until vegetables are tender, stirring occasionally. (If you wish, you may also add 2-3 quartered potatoes at this point...I leave them out to cut down on carbs.)

Step 6

Remove ham bone(s) from pot and chop any meat; add meat back to pot, season with salt and pepper and serve.

Tips & Variations


No special items needed.

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