Soup Recipes » Bean Soup » Navy Bean Soup

Navy Bean Soup

Dried navy beans are brought to a boil in water and then set aside to soften for an hour. Small pieces of smoked ham, ham bone, finely chopped onion, coarse salt, bay leaf, and a dash of fresh ground black pepper are added to navy beans in Dutch oven. Soup is simmered another hour, ham is stripped from ham bone and returned to soup. Bay leaf is discarded and soup is served hot.

Ingredients -

7 cups Cold Water
1 (16 ounces) package Dried Navy Beans
2 cups cubed Cooked Smoked Ham
1 Ham Bone
1 Small White Onion, finely chopped
1/2 teaspoon Coarse Salt
1 Bay Leaf
Dash Fresh Ground Black Pepper

Preparation:

1. Add water and beans to Dutch oven or stockpot. Bring to a gentle boil over medium high heat.

2. Boil 2 minutes, remove from heat, cover stockpot and let stand 60 minutes.

3. Stir in smoked ham, ham bone, finely chopped onion, salt, bay leaf, and pepper.

4. Simmer soup on low for 60-70 minutes. Do not boil.

5. Add additional water, if necessary while simmering.

6. Remove ham bone and trim meat from bone. Cut meat into bite size pieces, and return to soup. Discard ham bone.

7. Remove bay leaf and discard.

8. Serve hot.

Soup Making Tips -
Over-Boiling Soups

	Over boiling soups can cause soups to lose their color. Additionally, many vegetables and other ingredients break down faster at the high heat.

Soup Making Tips -
Peas

	For the most part, canned and frozen peas, need only be heat through in soups and stews to be ready for serving.

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