Hearty Navy Bean Soup Recipe

4.5 23 26
Hearty Navy Bean Soup Recipe
Hearty Navy Bean Soup Recipe photo by Taste of Home
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Hearty Navy Bean Soup Recipe

Read Reviews
4.5 23 26
Publisher Photo
Beans were a commodity you did not survive without in the '30s. This excellent navy bean and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-3/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + soaking Cook: 1-3/4 hours

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

Directions

Rinse and sort beans; soak according to package directions.
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.
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).
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

1 cup: 245 calories, 2g fat (0 saturated fat), 8mg cholesterol, 352mg sodium, 42g carbohydrate (5g sugars, 16g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

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  • 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).
If Cooking for Two: Freeze serving-size portions to enjoy later.
Originally published as Hearty Navy Bean Soup in Reminisce January/February 1992, p37

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Reviews forHearty Navy Bean Soup

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MY REVIEW
Meg_MS User ID: 7074304 283889
Reviewed Feb. 18, 2018

"I saut?ed the onion and added 2 celery stalks diced along with 4 medium carrots & 2 bay leaves to this recipe! Ooh-la-la, the ham bone was the only other seasoning I had! Will make again!"

MY REVIEW
Psalm127-3 User ID: 7749892 283884
Reviewed Feb. 18, 2018

"it won't be long (maybe tomorrow even) and I'll be making this-

thanks for posting Mildred"

MY REVIEW
Abby_21 User ID: 1024283 283863
Reviewed Feb. 18, 2018

"This is not a review but a question. Has anyone made this using just diced ham (meaning without either a ham bone or ham hock? Does it still have flavour? I can never find these locally"

MY REVIEW
tcondon64 User ID: 8211643 283847
Reviewed Feb. 18, 2018

"May bo good but it’s NOT U.S. Navy bean soup from my memory of ahiplife."

MY REVIEW
fhquilting User ID: 2569371 281945
Reviewed Jan. 11, 2018

"Very good! Cooked the presoaked and drained beans until tender with all the ingredients except tomatoes and salt. Added potatoes, garlic, carrots and celery. Added the tomatoes and salt later. Also, a splash of vinegar to brighten the flavor."

MY REVIEW
LegalSec User ID: 548619 274562
Reviewed Sep. 27, 2017

"To the reviewer who said she likes the beans cooked. After you do a quick soak or an overnight soak, drain and rinse and add more water and bring to a boil. Beans only, do not add any seasonings especially salt. Salt toughens the beans and they will never cook. After the beans come to the consistency you want, then drain and add to your soup. I think lentils and split peas are 2 beans that do not need soaking and precooking. Hope this helps."

MY REVIEW
lolohiser User ID: 5362556 259062
Reviewed Jan. 2, 2017

"Tried. Didn't add the tomatoes. We will see."

MY REVIEW
mjflowers User ID: 5877763 256481
Reviewed Nov. 6, 2016

"Delicious soup and very good flavor. Didn't have time to soak beans so used two 15 oz canned navy beans strained, but not rinsed. After reading other reviews, I also added carrots and celery too. Family loved this soup!"

MY REVIEW
ChiefBeam7 User ID: 8219779 244926
Reviewed Mar. 5, 2016

"I added carrots & celery, and switched 1C Catsup for the tomatoes - EXCELLENT! Just like my British Nana used to make!!"

MY REVIEW
cheshaus User ID: 8287933 242733
Reviewed Jan. 28, 2016

"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..."

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