Bills Navy Bean Soup

Bills Navy Bean Soup

Ready in 1 hour

Try this Bills Navy Bean Soup recipe, or contribute your own. "Celery" and "Soups" are two of the tags cooks chose for Bills Navy Bean Soup.

"A simple, basic, easy to make recipe. We decided to make this soup at the last minute so instead of the over-night soak, we did a quick-soak...boiling the beans for 2 minutes and letting them rest in the water for an hour. Other than that we followed the recipe. The soup turned out delicious and had great traditional flavor. We served it at a church potluck with some cornbread on the side and it was a hit."

- sgrishka

Top-ranked recipe named "Bills Navy Bean Soup"

4.4 avg, 7 review(s) 86% would make again

Ingredients

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1 c Navy beans
2 stalks Celery
1/2 Onion
2 Carrots
2 Ham hocks
salt
1/8 ts Black pepper
3 tb All-purpose flour
3 tb Margarine

Original recipe makes 8

Servings  

Preparation

1. Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened. Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving. Recipe By : Jo Anne Merrill Posted to MM-Recipes Digest by "John Weber" on Nov 07, 98

Verified by stevemur

A delicious and hearty soup. photo by sgrishka sgrishka

Calories Per Serving: 1539 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A big hit in our house.
Baija 1 year ago
I made this tonight and wow is it good!! I did the quick soak, boiled beans for 2-3 minutes and then let soak for an hour. I did not use the flour or margarine. I use an emulsion blender to half of the soup and it was perfect creamy and delicious!!
meganmurray1 1 year ago
marthball 1 year ago
Jacquiemb 1 year ago
Wonderful! Creamy and full bodied! will be a favorite from now on. I added butter to the recipe but everything is better with butter.
hammy241 2 years ago
A simple, basic, easy to make recipe. We decided to make this soup at the last minute so instead of the over-night soak, we did a quick-soak...boiling the beans for 2 minutes and letting them rest in the water for an hour. Other than that we followed the recipe. The soup turned out delicious and had great traditional flavor. We served it at a church potluck with some cornbread on the side and it was a hit.
sgrishka 3 years ago
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