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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 6 servings |
||
| Calories 353 | ||
| Calories from Fat 178 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.9g | 30% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 438mg | 18% | |
| Potassium 677mg | 19% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 10.8g | 43% | |
| Sugars 6.1g | ||
| Protein 13.6g | 27% | |
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By: evelyn/athens
Navy Bean Soup
By: Derf
Dec 11, 2001
A good hearty soup, especially good with the old ham bone.
SERVES 6
Ingredients
- 1 1/4 cups dried navy beans or lima beans, rinsed and drained
- 4 ounces salt pork or fully cooked ham, , chopped
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- 2 cups nonfat milk
- 2 tablespoons butter
Directions
1
Place navy beans in large saucepan, add enough water to cover beans.2
Bring to boil, reduce heat and simmer 2 minutes.3
Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).4
Drain beans and return to saucepan.5
Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.6
Bring to a boil, reduce heat.7
Cover and simmer 2 to 2 1/2 hours or until beans are tender.8
(If necessary, add more water during cooking).9
Add milk and butter, stirring until mixture is heated through and butter is melted.10
Season with additinal salt and pepper.11
I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.12
Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.13
Discard bone.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
- Main Ingredient > Beans
- Cuisine > European > Western > German
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: IngridH
On Apr 28, 2009
I just realized that I made this months ago and completely forgot to review it, until I came looking to make it again. This soup was nice and creamy, and I really enjoyed it. I used smoked ham hocks in place of the salt pork, but otherwise didn't change any ingredients, except re-seasoning the final soup with salt and pepper to taste. I used a hand blender at the very end to make it more creamy, and pulled the bits of meat off of the ham hock to chop and add back to the soup. This also froze well, and made for some great winter lunches. Thanks for posting!
From: Chef #510825
On Oct 21, 2007
Guess I am the only one who really did not care for this soup. This is most likely because I prefer a more traditional bean soup which is much thicker. I did not add additional water during the cooking process and still found the soup to be very thin. Additionally I found the soup to be very bland and did not care for the taste of the milk and butter.
From: Crispbrook
On Jan 7, 2006
This is a great recipe! I've been making Navy Bean Soup for years, but had never used milk nor ginger. I was very pleasantly surprised with the results--delicious! Also added a couple of carrots and celery chopped small because I like both in Navy Bean Soup. Thanks for a great recipe Derf!
From: Keri and Rory
On Feb 1, 2002
We used turkey ham instead of ham or salt pork, and also mashed some of the beans to make a thicker broth. It was delicious and we will definitely add this to our favorite soups list! The ginger adds a suprisingly pleasant taste. Very good soup, Dorothy!
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