Hearty Navy Bean Soup
Total TimePrep: 30 min. + soaking Cook: 1-3/4 hours
Makes10 servings (2-1/2 quarts)
HAD THIS SOUP BEFORE. MY GO TO RECIPE. YUMMY.
Enjoyed this soup: it came together quickly (the time consuming part was chopping the onion and a piece of leftover ham-about 1 1/2 c). Because of the current quarantine, I used what I had on hand instead of the navy beans: 2 cans cannellini and 1 can garbanzos. For more flavor, used all low sodium chicken bone broth. Next time will add some garlic, as a sprinkle of garlic powder added at table took it over the top. Thanks Mildred for posting this.
I am not a fan of ham or any other smoked meats so I made this vegetarian-style. I love beans and I do not soak my dried beans. Of course, I clean them, but never soak. I also added celery, carrots, onions, and cabbage. Delicious!
I am a TOH recipe adaptor for steam pressure cooker canning: I've used this recipe three times now canning a total 42 pints of navy bean soup. I cold pack 16 jars distributing eavenly the ingredients into the jars. I use diced cooked ham rather than the ham hock adding a drop of hickory smoke into each jar. I use dehydrated ingredients: onion, tomato, sometimes carrots and celery. I elinate the salt and use dry beans (picked through for foreign matter). If the jars look "sparse", I'll add more vegetables. I add spices to taste. Once all the ingredients are in the jars, I top off each with low sodium chicken broth leaving 1 inch head space: remove air bubbles and check to be sure each jar is filled to leave 1 inch head space. Then I add the lids and bands and load the jars into the pressure cooker. I process the jars following pressure canning protocol for 70 minutes at 10 psi. The soup comes out delicious! When reheating, I'll add more chicken bouillon as needed. When I take my soup to 'work', everyone comments on the aroma wanting to know how I made it. TOH is my go to site for recipes to adapt to steam pressure canning recipes.
FYI No beans ever need to be soaked. It's recommended they should be rinsed and reviewed to make sure they don't have debris especially rocks in them. Although a soaked bean will cook faster if one is planning to place in a pressure cooker one would not need this step. If one desires to sweat aromatics think onions, celery, garlic then there is also no need to add anything other than water for liquid as one would be creating their own flavor and thus not adding unneeded sodium found in most broth
I can’t believe no one uses vinegar in their recipe. I soak my beans overnight then add only water, ham bone plus generous portion of vinegar. You can use carrots but I don’t like them. I mash mine during cooking with a potato masher and cook until soft - probably about 3 hours or so.
!There is never a good reason to discard clean fresh dried bean ‘soaking’ broth. It is nutrient rich- use as base for soup!
Looks good. The only thing I would do when I try this one is to use a smoked ham hock or two. This one's on the list.
Can the recipe used in a slow cooker? Do I have to adjust any of the ingredients?
My great grandmother made her soup this way but added carrots and celery. She was born in the late 1800's. I've had navy bean without tomatoes, carrots and celery but I think that was due to the availability of ingredients...perhaps those canned goods already used up in pantry.