Navy Bean Soup
From jlv1023 17 years ago
- 240 minutes to make
- Serves 12
Made this soup last year for the first time and now everyone asks for it. It's nice and thick and the flavors together are great. Serve with a nice loaf of warm bread & butter!!!!
Ingredients
- 1 bag of Great Northern white bean (or navy beans) shopping list
- 1 bag of black beans shopping list
- 8 plus cups of water shopping list
- 4 carrots chopped shopping list
- 4 celery stalks chopped shopping list
- 1 bell pepper chopped shopping list
- 2 onions chopped shopping list
- 6 cloves garlic chopped shopping list
- 3 tbsp balsamic vinegar shopping list
- 2 smoked ham hocks shopping list
- 1 smoked pork shoulder (meaty) shopping list
- 2 bay leaves shopping list
- 1 (15 oz) can tomatoe sauce shopping list
- 1/2 tsp dry mustard shopping list
- 1 tsp chili powder shopping list
- 1 tsp black pepper shopping list
- 1/2 tsp thyme shopping list
- 1/2 tsp rosemary shopping list
- 1 tbsp parsley flakes shopping list
- 1/2 tsp salt shopping list
- 1/2-1 tsp paprika shopping list
- 1/2-1 tsp oregano shopping list
- 1/2 tsp seasoned salt shopping list
- 1/2 tsp crushed red pepper shopping list
- 3/4 cup barley shopping list
- If you have add 1 tsp dried tomatoes shopping list
- 2 tbsp bacon grease shopping list
- If you have add 2 tbsp ham soup base (only if you have) shopping list
How to make it
- Soak dry beans in water overnight
- Drain
- In large stock pan
- Add bacon grease and saute ALL vegetables for about 5 mintues
- Add water and bring to boil
- Add tomatoe sauce and vinegar (if ham base is used, add now)
- Add ham hock & shoulder
- Add beans, and barley
- Add all the seasonings (more to taste later)
- After about 1-1/2 hours remove meat and cut up into small cubes and return to soup
- Lower heat and simmer for atleast 3-4 hours to incorporate flavors
- Add more water if too thick
- ***I also add more smokey ham that I buy at store and cut up to add to soup, we like meat in the soup
pudgy47
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" It was excellent "