How to Make Navy Bean Soup
Navy bean soup was always one of my favorite soups that Mom used to make. I bought a couple of hams so far this year when they've been on sale for $0.99 a lb. and we made another one the other day. I decided to make navy bean soup with my leftovers. This base recipe is from my Better Homes and Gardens cookbook, but I added garlic, garlic powder and salt, celery salt, carrots and I added two more bay leaves. The flavor of this soup is phenomenal, that is if you like ham and beans.
I used dried navy beans, so I had the extra step of letting them sit overnight in cold water. But they really just need 6 - 8 hours soaking in cold water and it is really an easy step to do. Beans are very cost effective if you buy dried ones, usually it will cost less to use them. In the morning, I just rinsed the beans off and drained them, then returned them back to the pan with 4 cups of fresh water. I did turn them on low for about 30 minutes by themselves, it is not necessary though. Then I started adding the vegetables and then the ham and ham bone.
This soup just has to simmer for about 4 hours on low with the ham bone in, then take that out and lt cool and remove the meat. Add the meat back into the soup for about an hour more and then serve. This is great with a crusty bread for dipping in it. I hope you enjoy my version of navy bean soup! My husband called this soup "addicting", he ate three bowls in a row and said he did not want to stop eating!
- 1 lb navy beans, prepared
- 1/2 - 1 lb ham bone or 1 cup ham, chopped
- 1 bay leaf
- 1 tsp black pepper, freshly ground
- 1 tsp thyme
- 4 garlic cloved, diced
- 1/2 cup green onions, sliced
- 1/2 cup carrots, sliced thin
- 4 cups, water
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1 tsp celery salt
How to do it
- Prepare 1 pound of dry navy beans as directed on package. I soaked mine overnight in 8 cups of cold water. In the morning, rinse and drain the beans. Then place back into pan with 4 cups of fresh water.
- Add ham or ham bone, spices, diced garlic, sliced onions and carrots to the beans. Heat at a low heat on the stove for about 4-5 hrs or until the meat is falling off the bone, if you used a bone. Pull bone out of the pan, set aside and let it cool before removing meat.
- While it is cooling, lightly mash the beans to help thicken the soup. Clean meat off of the cooled bone and place ham back in with the beans. Cook about another hour.
- Serve with oyster crackers, saltines or a hard bread for dipping if you like. Enjoy! You should have some leftovers to enjoy the next day, and I think it is ever better the next day! You could also top this with bacon... maybe next time.