HOW TO MAKE NAVY BEAN SOUP
This recipe for navy bean soup made from scratch is one that you are going to adore. This inexpensive soup has traditional characteristics and, surprisingly, improves in flavor the following day. The ham imparts a robust, meaty taste, while the well-cooked beans provide a creamy texture. This is a quick and simple lunch that the entire family will love.
A great dish that requires a long cooking time is navy bean soup with ham. A supper that is not only inexpensive but also simple to prepare and has a robust flavor, it also improves in flavor the following day. The ham in this soup recipe imparts a robust, meaty taste, while the properly cooked beans provide a creamy texture to the dish.
In our home, you’ll find Ham and Bean Soup on the regular menu. While it’s simmering on the stove, the beans gradually soften and become smooth and creamy, and the ham becomes so tender that it about falls off the bone. It’s filling, packed with flavor, and it costs less than a dollar for each dish; talk about value!
You may keep any leftovers in a container that doesn’t let air in. This soup may be stored in the refrigerator for three to five days. It freezes up very well! And it may be kept frozen for up to three months. You may warm it up again in the microwave or on the stove.
THE INGREDIENTS NEEDED:
Dried beans Navy; I used 1 Pkg.Of 1 pound.
A chopped yellow onion.
3 chopped carrots.
3 chopped stalks of celery.
One bay leaf.
A ham bone.
Chopped ham; I used 2 cups but it’s optional.
8 Cups.Of water.
½ Tsp.Of pepper.
¼ Tsp.Of red pepper flakes.
2 Tbsp.Of olive oil.
Juice of a small lemon+2 Tbsp.Of fresh minced parsley.
FOR MAKING THIS NAVY BEAN SOUP, YOU NEED TO FOLLOW THE DIRECTIONS BELOW:
Remove any tiny rocks, blemished beans, or other dirt from the beans by picking through them.
To prepare the beans, follow the guidelines on the package by either soaking them for a whole night or following the directions for the fast soak method. Set aside.
To heat the olive oil, place it in a big soup pot and set the heat to medium-high.
After adding the onion, carrots, and celery to the saucepan, season them with black pepper and red pepper flakes, and then sauté them for 5-7 minutes, or until the vegetables are soft.
Put the bay leaf, ham bone, diced ham, and beans in the pot. Fill the pot with enough water to cover the beans, then cover the pot and let it simmer on low heat for one and a half hours while stirring it periodically. Cook the beans, adding water as necessary, until they reach a tender state.
Once the beans have reached the desired tenderness, check the seasoning. A teaspoon or two of salt may be missing from the dish.
You may alternatively take the hambone from the broth, pluck the flesh off of the hambone, and then return the meat to the soup. Take the bay leaf out of its place and throw it away.
Add the lemon juice and parsley just before you remove the pan from the heat, then give it a good stir before serving.