Navy Bean Soup

January 5, 2011 By 4 Comments
Pin It
Email

Its that chilly time of year when a hot bowl of hearty soup is most appreciated. Here is a favorite soup recipe.

Navy Bean Soup for Friday’s lunch is an Air Force tradition. The House of Congress shares in this tradition. I might be persuaded to join them because I really do like this soup!

1 lb great northern, white, or navy beans
smoked ham hock or neck bones
1/2 of a large onion – chopped
a stalk or two of celery (including the leafy part)
bacon fat – a spoonful
beef stock or beef bouillon
2 bay leaves
1 T basil
quick dash of cloves
salt & pepper to taste

Soak your beans using your preferred method. I use the 2 minute boil and soak method.

Begin cooking the beans covering with an inch of your beef broth or water. I just use water but beef broth would make an even heartier, richer tasting soup.

Add the celery and onions to the pot.

Add bay leaves, basil, and cloves. Be sure not to use too much clove, just a small dash.

Cook until done; adding more liquid, tasting and adjusting your spices as needed. Remove the bay leaves and the hock or neck bones. Pick some of the meat off the bones and add it back into the pot.

Serve hot with bread or cornbread. Chow-chow or other pickled veggie is great with these beans!

Filed Under: Cooking School, Recipes, Tutorials
About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to two so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+.

Comments

  1. Jen says:
    January 5, 2011 at 1:27 pm

    Hey Sylvia,
    I was wondering if you have a method to cut a recipe. I would be the only one to eat this recipe, so a huge batch wouldn’t be good, even if I would freeze it.

    Thanks!

    Reply
  2. Sylvia says:
    January 5, 2011 at 1:29 pm

    You could cook up as few beans as you need and season to taste Jen. It would work just fine!

    Reply
  3. Amanda says:
    January 5, 2011 at 2:03 pm

    Looks yummy Sylvia! I do love ham and bean soups, probably a little too much :D Ever since I started doing this low-carb lifestyle I’ve been missing certain foods, especially soups. And thank goodness I’ve found a ham and bean soup recipe that hasn’t compromised my weight loss. What I loved about this recipe is that it’s mostly a dump and go with just a little chopping in between. Hope you don’t mind me sharing it here.

    Ham and Bean Soup–double batch

    Ingredients:

    * 6 cup homemade chicken stock
    * 16 oz cubed ham
    * 2 cans Navy Beans
    *dash of Worcestershire sauce
    *dash of Tabasco sauce
    * 2 medium carrot, chopped
    * 1 small onion, chopped
    * 2 medium celery, chopped
    * 3 cloves garlic, minced
    * 1/4 teaspoon Cumin
    *1/4 tsp dry mustard
    *Salt and Pepper, to taste

    In dutch oven pot add all ingredients and cook on low for 2-3 hours. Serve with favorite crackers, breads, greens or salad.
    Serves 12 with total net carbs of 11.1 grams per serving.

    This is what I serve New Year’s Day along with some low carb chili. I had plenty of leftovers to freeze for future meals.

    Reply

Speak Your Mind

*

CommentLuv badge