Navy Bean Soup (3) Collection
 

Shaker Bean Soup
Classic Bean Soup
Tomato Navy Bean Soup

Shaker Bean Soup

1 lb white navy beans
water
1 ham bone (or 2 ham hocks)
3 celery stalks, diced
2 carrots, shredded
1 lg onion, chopped
salt to taste
pepper to taste
1/2 tsp thyme, dried
28 oz tomatoes in puree
2 Tbsp brown sugar (optional)

Sort and rinse beans. Place in soup kettle or dutch oven. Cover with water
and bring to a boil. Boil 2 minutes. Remove from heat. Let stand 1 hour.
Drain beans and discard liquid. In the same kettle, place ham bone or
hocks, 3 quarts of water and beans. Bring to a boil; reduce heat and
simmer, covered, 1 1/2 hrs or until meat easily falls from the bone.
Remove bones from broth and, when cool enough to handle, trim meat.
Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme.
Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown
sugar (if using) and cook for 10 minutes more. Serve hot. Makes 5 quarts
of soup



Classic Bean Soup

1 lb dried Navy beans
1 ham bone with plenty of meat still on it
12 cups water
3 medium onions, chopped fine.
3 cloves fresh garlic, minced.
3 celery stalks, chopped fine.
1/4 cup fresh parsley, chopped fine
1 cup mashed potatoes
1 tsp salt (or less to taste)
1/4 cup chopped fresh chives for garnish

Wash the beans and remove those that float in the wash water. Soak beans
overnight in enough water to cover them by several inches. Drain. In a
large kettle, place 3 quarts of cold water. Add the drained beans and the
ham bone, and bring to a boil. Reduce heat and simmer, partially covered,
for 2 hours. If scum forms on the surface, skim it off. Chop the onions,
garlic, celery, and parsley. Add to the pot. Add the mashed potato to the
pot. Simmer 1 more hour. Check the beans. If they are not yet tender, then
simmer some more. Add salt and pepper. Remove the ham bone and pull the
meat from it. Cut the meat into small chunks, and toss them back into the
soup. Serve piping hot into preheated bowls, and sprinkle chopped fresh
chives atop each. 6 servings
Note: Reconstituted mashed potato flakes work fine in this recipe.



Tomato Navy Bean Soup

2 cups dried Navy beans
8 cups water
2 stalks celery, including leaves, chopped
2 medium carrots, grated
1 large onion, finely chopped
1 1/2 cups canned tomatoes, chopped
1/4 cup chopped fresh parsley
1/4 cup extra-virgin olive oil
2 Tablespoons tomato paste
Pinch of brown sugar
Salt to taste
Freshly ground pepper to taste

Combine the beans and water in a large pot and bring to a boil over high
heat. Remove from heat and let stand covered until the beans are plump, 1
to 2 hours. Add remaining ingredients and simmer, covered, for 2 to 3
hours, until the beans are tender. Serves 6 to 8.

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