Navy Bean Soup. Need a great recipe

A pound bag of Michigan Navy Beans, currently quartered in our pantry, is calling out my name. Does anyone have a Navy Bean soup recipe they're really proud of, to share?

Yes, especially as my Great Uncle worked for the Michigan bean company for years!!Anyway, here is my tried and true recipe-just made it today!( I use a crockpot)
1lb navy beans
4bay leaf
1 small onion, chopped
celery leaves-a couple of handfuls(fresh)
Leftover ham bone or ham hock
6-8 peppercorns(or 1/4 tsp pepper)
Water to cover
Throw all ingredients in crockpot, set on high for 8 hours(overnight is best)turn to low to thicken.
I never par boil the beans as they dont need it.

To my way of thinking, there is no way one can ruin a pot of bean soup. I've probably never made it the same way twice, and every time it is delicious, appreciated, and wanted time and time again. I've pre=soaked the beans overnight, I've done the boiling/sitting/and boiling method. Have added onions, hamboneor kielbasa or sauage links, diced carrots, diced celery, celery leaves, or anything that I think might add a dimention of flavor that would be good, and every time it is a success. I think bean soup is one way to exersize one's creative inclinations and enjoying the fruits of one's efforts.

Love bean soup.....just go for it and have fun.

Donna

I like adding some tomato paste to mine... Adds some nice flavor to the mix.

We normally make split pea and with a leftover hambone, but a couple times ago we used bacon instead; just brown it good and crumble it and add it to the cooking beans like you would the hambone, and it was quite tasty.

Last weekend I made split pea soup that turned out terrifically. At the end of cooking I added a a bit of 2% milk to the soup. Dare I try that with with my Navy Bean effort?

I dont think it will hurt-but wait for the end result...

As a US Navy veteran I should be an expert on Navy Bean Soup. But,
to tell you the truth I don't ever remember having Navy Bean soup
in the Navy. Had some very good NBS at the Automat in NYCity though.
But never in the navy--so I just go by the recipe on the package,
and then just wing it--add a little tomato like Uncle Vic or whatever.
Love it-----------a wonderful, cheap and filling meal !!!

How it went:

I started by sweating a whole large sweet onion in 2 TBL spoons pure olive oil, in a soup pot;
Added a can of chicken broth, and brought the mix back up to heat;
Added and stirred the Navy Beans in the broth/oil mix to return to heat again;
Parsed in five cups of spring water over about 15 minutes; added salt substitute, Accent, McCormick's 3 Pepper Blend;
Brought everything back to a hearty boil;
Added two TBL spoons of McCormick's crushed garlic to the mix; and two large Bay Leaves;
Stirred, stirred, stirred;
Turned down to simmer and covered the pot and walked away. (Okay, I did return to stir the mix every half-hour);
Simmered this concoction for about five hours;
Added eight oz of Kroger diced ham for the last hour.
Served.

It was blissful. Finishing the remainder off, tonight!

Thank you all, for your encouragement!

Thanks for sharing the end result RedJim. I think we all all love to hear how one's creativity goes. Bean/pea soup is one of my favorites to play with, and never had one come out bad. I am glad others seem to share the adventure. Good eating!! ALL!

The only way to ruin it is to burn it in the pot, benn there done it.

Hello All,
Do you you believe in Heaven?
I have experience heaven in my Mom's
Navy Beans, but it is not a soup.
She just cooks the beans, adds bits
of ham, salt and pepper, water, and
a shade of flour.
She must have special secrets, because
I've never been able to re-create the
flavour, texture and wonder of her dish.
I will try some of all your formulas and
see if I can find a taste of my mom's love.
Also, I love a good roll when eating navy beans.
They just seem to go together.
Thank you.
Take Care,
Fieldthistle

I soak a lb. of Northern or Navy Beans overnite. Rinse several times in the AM. Add 2-3 cans of Veggie Broth + enough water to cover about 2" inches deeper than beans, Medium chop and add some celery and onions to taste, Salt/Pepper and Celery seeds, some bay leaves.. Cook on a simmer until beans are tender. In a separate pot, cook a couple ham hocks or ham bone until meat is ready to fall off bone. Remove meat, toss fat & bone. Add meat to the beans, this process cuts down on the fat content but you loose fome flavor. Add a little Hock Broth to the beans for flavor if you like. Tastes better the second day! Serve with Chrystal Hot Sauce and Cornbread!

See "Recipezaar.com" for U.S.Senate Bean soup. Good basic recipe but as others have said:innovate!

RedJim64 –
Here is my recipe. It has previously been published in another Roadfood forum. (Note: I like crockpots but this recipe easily converts to stovetop cooking.)

CROCKPOT BEAN SOUP
1 lb. Beans (Navy, Great Northern, or mixed) –soak overnight
½ c. or more celery leaves etc.
2 Qts. Water
1 medium onion chopped
½ plus lb. smoked. pork neck bones
2-3 bay leaves
1 small can of tomato sauce (optional) If choose this, reduce the water by an = vol.
½ tsp. Black pepper
2 dashes or more of Tabasco & some sherry (options to be added near end of cooking process)
1 or 2 bullion cubes to taste (also optional)

After soaking overnight, discard water and rinse beans.
Then combine all ingredients in a slow cooker.
Cook on high for 5, 6, or more hrs.
Carefully remove all bones, bay leaves etc.

Hope you enjoy.
Bill

quote:

Originally posted by BrooklynBill

RedJim64 –
Here is my recipe. It has previously been published in another Roadfood forum. (Note: I like crockpots but this recipe easily converts to stovetop cooking.)

CROCKPOT BEAN SOUP
1 lb. Beans (Navy, Great Northern, or mixed) –soak overnight
½ c. or more celery leaves etc.
2 Qts. Water
1 medium onion chopped
½ plus lb. smoked. pork neck bones
2-3 bay leaves
1 small can of tomato sauce (optional) If choose this, reduce the water by an = vol.
½ tsp. Black pepper
2 dashes or more of Tabasco & some sherry (options to be added near end of cooking process)
1 or 2 bullion cubes to taste (also optional)

After soaking overnight, discard water and rinse beans.
Then combine all ingredients in a slow cooker.
Cook on high for 5, 6, or more hrs.
Carefully remove all bones, bay leaves etc.

Hope you enjoy.
Bill

Brooklyn--i too like to use smoked neck bones----great meaty smoky flavor and a LOT less fatty then hocks--but i use stock instead of boullion cubes and water. Never thought of the sherry---but i will!!!good idea!

Well. if it is good enough our senators...

http://www.senate.gov/reference/reference_item/bean_soup.htm