Navy Bean Soup
This Navy Bean Soup recipe has it all - great taste, inexpensive ingredients, and super simple instructions. As with all homemade soups, you control what goes into the pot so there's no doubts about what you're feeding your family. This soup is a perfect all-in-one meal that will leave you feeling full and satisfied since it's packed with hearty beans, delicious spices, and nutritious vegetables. A ham bone or some bacon infuses the broth with a wonderfully smoky flavor. This is by far one of the best soup recipes out there.
Notes
Pressure Cooker Method: Put all ingredients, including dry beans, in pressure cooker and cook for 15-20 minutes according to manufactures directions. Puree and finish recipe as directed above.
Serves16
Cooking Time2 hr
Ingredients
- 2 cup navy beans, dried
- 8 cup water or broth, canned or with bullion
- 2 cup chopped ham; meaty ham bone or bacon can be used
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, sliced or chopped
- 1 teaspoon garlic, minced
- 1 bay leaf
- 1 1/2 teaspoon Italian blend seasoning
- 4 tablespoon butter
- salt and pepper to taste
Instructions
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Soak beans overnight covered in water. Drain and discard water.
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In a large soup pot, add all above ingredients, except butter, with drained beans. Bring to a boil, then cover, turn down and simmer until beans are tender, occasionally stirring, about 2 hours. If using a ham bone, take out, cool, and remove meat. Chop meat and return to the soup.
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To thicken soup, take 2 cups of beans with liquid and puree in a blender or pulse with an immersion wand for a few seconds. Add blended soup back into pot and stir to thicken.
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Add butter and stir until melted. Remove bay leaf. Season with salt and pepper to taste. Serve immediately.