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Hearty Navy Bean Soup Recipe
Hearty Navy Bean Soup Recipe photo by Taste of Home

Hearty Navy Bean Soup Recipe

Publisher Photo
Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often.
TOTAL TIME: Prep: 30 min. + standing Cook: 1-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + standing Cook: 1-3/4 hours
MAKES: 10 servings

Ingredients

  • 3 cups (1-1/2 pounds) dried navy beans
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley

Nutritional Facts

Diabetic Exchanges: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.

Directions

  1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
  2. Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
  3. Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
If Cooking for Two: Freeze serving-size portions to enjoy later.
Originally published as Hearty Navy Bean Soup in Reminisce January/February 1992, p37

Nutritional Facts

Diabetic Exchanges: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.

Reviews for Hearty Navy Bean Soup

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2014

This was good. Simple and easy. I used a bit more ham.

MY REVIEW
Reviewed Dec. 28, 2013

Wonderful way to use leftover holiday ham! After reading reviews -- added celery and carrots. Used diced tomatoes w/ chilis (not Rotel) and vegetable broth instead of chicken broth & most of the water because that is what I had on hand. Added a little garlic and lemon juice too. Nice, thick texture without blending any of the beans. Appreciate knowing that this will freeze well, as this information factored in to my recipe selection!

MY REVIEW
Reviewed Dec. 2, 2013

Very simple. Loved it. I skipped the canned tomatoes and added extra water. Also added chopped carrots. Did not add any salt, but a little pepper is great. This was my first time making navy bean soup and it was so easy.

MY REVIEW
Reviewed May. 14, 2013

This was a very good soup. My only problem with it (and it wasn't really a "problem") is that my ham bone from Easter, which was a brown sugar glazed spiral ham, gave the soup a bit of a sweet flavor; not the full smoky flavor I'm used to in bean soup. It was very good regardless. My family loved it. (I also added celery and carrots to mine)

MY REVIEW
Reviewed Jun. 24, 2012

Great.

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