Hearty Navy Bean Soup Recipe
- 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
- 1. Rinse and sort beans; soak according to package directions.
- 2. Drain and rinse beans, discarding liquid. Place in a Dutch oven. 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 handle. 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 return to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
1 cup equals 245 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 352 mg sodium, 42 g carbohydrate, 16 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
Reviews for Hearty Navy Bean Soup
"I added carrots & celery, and switched 1C Catsup for the tomatoes - EXCELLENT! Just like my British Nana used to make!!"
"Can't count the times I've made a pot of beans. Was a staple growing up. Why use both water and chicken broth? I've used all chicken broth for years, much richer flavor. Also, don't think that I have ever had beans with the tomatoes added..."
"Added carrots and celery and a bay leaf. Also a pinch of brown sugar. Delicious!"
"WOW. Amazing. I used a ham hock to prep but didn't add the ham when done cooking. I did, however, add some chopped thin sliced black forest ham & 12 oz of crispy bacon @ the end. Also added carrots, celery, garlic & 29 oz can of tomato sauce instead of the canned tomatoes. Hubby raved."
"The recipe was great less the tomatoes, but I cooked these like you said and soaked them like you said, did not get soft so I had to pressure cook them for 1/2 hr. You probably need to revise because it did not work. I love bean soup but it takes a lot of time before the beans get perfect and eatable. I like my beans DONE. Thank you. Carole Majerus"
"This was good. Simple and easy. I used a bit more ham."
"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!"
"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."
"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)"
"Very Good soup for a cold winter nite. A real rib sticker."
"This soup is fantastic! I have been making it for years! When ever I do a big ham I save the ham bone and use it to make this soup! I also ad carrrots.....so good! I usually serve it with a dutch crunch bread! Yum!!"
"soup was delicious my husband really enjoyed it and I did also. i will be making it again nextweek with some yummy cheddar biscuits"
"I really enjoyed this soup :)"