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Navy Bean Soup
SUBMITTED BY:
Melissa Stuchlik
PHOTO BY:
Erimess
"My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds."
RECIPE RATING:
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(5)
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PREP TIME
10 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound dry navy beans
2 quarts water
1 1/2 pounds smoked ham hocks
1 cup chopped onion
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup instant mashed potato flakes
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DIRECTIONS
Place beans and enough water to cover in a Dutch oven or soup kettle. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to kettle; add water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Remove bay leaf. Remove ham hocks; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to kettle; heat through.
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REVIEWS
Reviewed on Feb. 21, 2007 by Erimess
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Erimess
Feb. 21, 2007
This was pretty good and I like a good homemade bean soup. (I also rarely have a ham bone around so I take advantage of it when I do.) But it did take some time to make. I had canned Northern beans so I used an equivalent amount of those instead of dry and didn't add them until that last 30 minutes. I also reduced the water since the dry beans would have soaked some of that up but I was just guessing there. (I added it slowly and somewhat went by taste after it had cooked a while and then added some more.) Even though good, I don't see that it is better than other navy bean soups.
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3 users found this review helpful
This was pretty good and I like a good homemade bean soup. (I also rarely have a ham bone...
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Reviewed on Feb. 4, 2008 by sadiegirl
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sadiegirl
Feb. 4, 2008
Very delicious soup...the instant potatoes add the perfect consistancy. I did add more water as needed and also a drained can of petite diced tomatoes as well. A keeper.
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2 users found this review helpful
Very delicious soup...the instant potatoes add the perfect consistancy. I did add more water...
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Reviewed on Feb. 26, 2008 by
Summer
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Summer
Feb. 26, 2008
I used this recipe mostly as a base. I had some bacon i needed to use, and a little bit of andouille sausage, so I tossed it all in too. I didn't use the mashed potato flakes, and it was still yummy stuff.
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1 user found this review helpful
I used this recipe mostly as a base. I had some bacon i needed to use, and a little bit of...
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Reviewed on Nov. 13, 2007 by inblueparadise
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inblueparadise
Nov. 13, 2007
The one thing that absolutely makes this recipe are the instant mashed potato flakes. I concocted my own spin on this recipe by using a little bit of leftover beef stew, removing the beef, and adding some chicken stock and broth into my Crockpot, a couple diced ham steaks, seasonings (ex: thyme, cracked pepper, onion & garlic powder etc.) and some Worcestershire sauce and mesquite flavored liquid smoke to finish it off. Make sure you add the instant mashed potatoes at the very end and eyeball it. You will get the creamiest, yummiest texture and consistency. My family ate up the whole pot in one night! Warms you right up after a long winters day.
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1 user found this review helpful
The one thing that absolutely makes this recipe are the instant mashed potato flakes. I...
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Reviewed on Dec. 9, 2007 by
Kmajors
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Kmajors
Dec. 9, 2007
Very good, it was hearty and flavorful. It makes a good meal in itself.
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0 users found this review helpful
Very good, it was hearty and flavorful. It makes a good meal in itself.
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