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Navy Bean Soup I

SUBMITTED BY: ANGCHICK PHOTO BY: CRUISEM

"A hearty soup that will warm you on a cold night."

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Read Reviews (136)

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PREP TIME	15 Min
COOK TIME	4 Hrs 10 Min
READY IN	4 Hrs 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

DIRECTIONS

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

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REVIEWS

Reviewed on Nov. 9, 2006 by gregoryz

Here's a tip from my mom. If you are going to use a ham bone for flaver, cook the ham bone in... MORE

Reviewed on Aug. 12, 2007 by Taryl

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Taryl
Aug. 12, 2007

With changes below, this warrants five stars. Okay, I am NOT a purist and use whatever tastes best. White Northern beans I find a little boring, so I used a bulk foods 13 bean mix, which had split peas, lentils, pinto, black, black eyed peas, garbanzo and several other types INCLUDING White Northern. This bean mix is cheaper, especially in bulk, and possesses a much more complex flavor than just white beans alone. Second, in the six cups of water I used half chicken broth and half vegetable broth (both Better than Boullion) so that the flavors better complimented the vegetable mix in the soup. Cayenne pepper instead of black, to go with the smoky flavor of half a pack of bacon (as opposed to straight ham, it was all I had on hand). I added 1 teaspoon celery seed to go with the celery stalks, plus three large carrots. Also, though I had diced tomatoes on hand I figured hand-chopped Roma would add more flavor and better texture. The beans were soaked overnight, so the soup only needs three hours on high in the crock pot to combine and reduce properly. Served with homemade cornbread it was PHENOMENAL! One of the best bean soups I have had, with the tweaks. Perhaps it is not Navy Bean anymore, but I think the taste is quite a lot better.

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With changes below, this warrants five stars. Okay, I am NOT a purist and use whatever tastes... MORE

Reviewed on May 24, 2003 by WWJ1953

This soup is a keeper. I put all the ingredients except the tomatoes, salt, & pepper in a... MORE

Reviewed on Nov. 15, 2006 by ELLENELIZABETH

I made this today and was surprised how quickly it cooked. I did not pre-soak the beans, and... MORE

Reviewed on May 24, 2003 by HABERFAMILY

This recipe is "SOUPER" FANTASTIC! Wow - it was so much better than anticipated! I added one... MORE

Reviewed on Mar. 7, 2004 by Leslie Sullivan

I made this in the slow cooker. I decreased the amount of beans so that everything would fit.... MORE

Reviewed on Dec. 28, 2005 by Pam Crosby

Can I give this 6 stars??? Made it yesterday, but goofed and bought 2 ham hocks instead of the... MORE

Reviewed on Jan. 6, 2004 by BFGOLETA

What a great recipe! My father used to make very good bean soup, but I couldn't remember just... MORE

Reviewed on Oct. 15, 2006 by TABIJO

YUM! I made this today and YEEHAAAA! It was GREAT! I made a few subtle changes as follows: ... MORE

Reviewed on Nov. 28, 2006 by TEESA2YOU

The aroma of this soup is wonderful. I used a hambone leftover from christmas and some extra... MORE

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Recipe Submitter:

ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Nutritional Information

Navy Bean Soup I

Servings Per Recipe: 9

Amount Per Serving

Calories: 236

Total Fat: 3.4g
Cholesterol: 15mg
Sodium: 879mg
Total Carbs: 35.7g
Dietary Fiber: 13g
Protein: 16.1g

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Navy Bean Soup I

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