Simple Delicious Navy Bean Soup

Simple Delicious Navy Bean SoupSimple Delicious Navy Bean Soup –It is getting to be soup season and we will share with you a no brainer recipe that makes several delicious meals.

It requires one pound of dried navy beans (unsoaked, that’s important, unsoaked albeit you should rinse them), a cup of chopped ham ( bonus if you got a bone), one diced onion, one chopped small carrot and two packets of chicken bullion.

Heat a tablespoon of olive oil in a gallon pot, and sauté the carrot, onion and ham until the veggies are soft. Add the beans and the bone if you have one and fill the pot. Season generously with salt and pepper and bring to a boil. Add the bullion and then let simmer for a few hours until the beans are soft. It’s even better the next day.

Sandwiches make a good side but we had fried green tomatoes as the tomatoes are still being found in our garden.

We made the tradition coating of flour, egg and breadcrumbs with salt and pepper added to the flour. We fried them in butter.

Simple Delicious Navy Bean Soup

5 thoughts on “Simple Delicious Navy Bean Soup”

  1. Sounds good! I’m making a pot of mushroom soup as I write this. I use turkey stock, which I make in a big batch and freeze on the day after Thanksgiving. I add 2 cups of chopped mushrooms; one or two potatoes, diced; a cup each of diced carrot and celery; three bay leaves (one for each arm of the Trinity, as Nana would have said); and Scarborough Fair herbs (a little parsley, sage, rosemary, and thyme). Sometimes I add a quarter of a cup of barley, too. No salt necessary, black pepper to taste.

    I have a glass of beer and some good bread with it.

  2. Here is another bean soup recipe, from my collection of recipes. It’s called Senate Bean Soup, and I have a note that it is supposed to have come from the Senate dining room back around 1900.

    • 16 oz Navy beans
    • 2 qt water
    • 1 smoked ham shank
    • 1 c chopped onion
    • 1 c chopped celery
    • ¼ tsp pepper
    • 1 tsp each nutmeg, basil, oregano

    Soak beans. Combine beans, water, ham shank and simmer for 1 ½ hours.
    Remove 1 cup beans, mash them and return them to the pot.
    Remove the ham shank and trim the meat from the bone. Return the meat to the pot, add the remaining ingredients and simmer 20 to 30 minutes, until the beans are tender and the soup is thickened.

    Really, if you’ve got beans, split peas, or lentils, and some ham or smoked sausage, you’ve got yourself a quick pot of soup for a cold autumn or winter day!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.