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My Favorite Navy Bean Soup

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Easy

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Description

Perfect soup for a cool fall weather meal! A great way to use that ham bone you have had in the freezer since Easter.

Ingredients

  • 1 pound Dried Navy Beans
  • 1 whole Meaty Ham Bone
  • 2-½ cups Celery, Chopped
  • 2-½ cups Carrots, Grated Or Shredded
  • 1 whole Onion, Chopped Or Shredded
  • 1 Tablespoon Dried Parsley
  • 2 cloves Minced Garlic
  • ¼ teaspoons Tabasco
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper

Preparation

Sort and wash the beans.

Add 6 cups water and soak beans overnight or about 8 hours (I always forget to do this before I go to bed so I ended up simmering the beans according to the package instructions, which takes about 2 to 2 1/2 hours).

Drain beans, add ham bone and cover with water. Cover, bring to a boil, then reduce the heat and simmer for 1 hour.

Add remaining ingredients and simmer for 1 hour until beans are tender.

Remove the bone. Chop up the ham and return the meat to the soup.

Enjoy!

I serve this with a good beer bread (recipe found here on Tasty Kitchen). Super easy, heavy bread that only takes 1 hour and no yeast!

11 Comments

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heidimay18 on 4.6.2010

This is the first time I have made soup with the ham bone and now I’m wondering what I was thinking not doing it before. This is so yummy! My husband loved the tabasco sauce in it, said it was a very unexpected surprise. Thanks for the great recipe!

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randrok on 12.30.2009

Very good. I have never put so many veggies in my navy bean soup but I really liked it and made it a well rounded meal. I also tried it with jalapeno cheedar beer bread (from off this site) and they paired very well together.

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redsugar on 12.28.2009

This soup is amazing! I added a can of stewed tomatoes though, and it was fantastic!

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BaileysMom on 12.10.2009

I tried this soup and it tastes great, was super easy to make and has been wonderful to have during our cold weather spell!

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pterra2008 on 10.25.2009

Christine, your soup is great. Navy bean is my dad’s favorite and he’s been sick so I wanted to make him some and deliver it. I replaced about 1/3 of the water with low sodium chicken stock, added a bay leaf and a sprig of thyme with the ham hock. I let that go for about 90 min then removed the bone and removed the bay leaf and the thyme sprig. Added all the veggies and just a bit of ham from the hock (too fatty for my taste) and added some leaner ham I had bought. I let this go for another 60 min. I loved the use of the tobasco and I added lots of fresh cracked black pepper. The flavor was incredible – thanks for sharing your recipe.

3 Reviews

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Kelly on 1.1.2018

Really good, but it needed quite a bit more salt.

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simoneandherkitchen on 12.29.2011

I followed directions exactly as is and this turned out WONDERFUL! My husband really enjoyed as well and it will be my go to recipe with our ham leftovers. Thank you!

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rhondalp on 1.9.2011

This soup was delicious and easy to make substitutions. I didn’t have any navy beans so I used pintos; my daughter doesn’t like the texture of celery, so I just added extra onion and carrots in its place. I even cooked it on low in my crockpot – thanks!

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