How to make it

  • General Instructions for dried legumes:
  • Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
  • The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
  • The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
  • Use the hydrated legumes in the recipe as directed.
  • Preparation of the soup:
  • Dice celery, carrots and onions. Add vegetables, ham bone and black pepper to beans.
  • Cook the beans until they are soft and falling apart.
  • Remove ham bones and meat and set aside to cool.
  • Remove meat from bones and cut meat into half-inch pieces.
  • Put 2 cups of the soup into a blender along with the butter and flour and puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture or leave some of the beans whole.
  • Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.
  • Stir in the salt* and sprinkled with a few drops of hot pepper sauce just before serving.
  • *Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Very nice and great instructions. Perfect for a cold raw day. YUMMY
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  • vleem 10 years ago
    I'm going to try this today. I never knew you should boil the beans two minutes. I was looking for vegetarian as I don't eat pork and don't even care for ham in my bean soups. I just love beans, period. I was looking for the old fashioned flavor of real original Navy Bean soup, and I am pretty sure this will do it for me. I have memories of something white and thought I remembered milk in it, but maybe the food processor makes the soup white.

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  • animallover 10 years ago
    This recipe is super good. The combination of ingredients makes for a perfect flavor. It is quick and easy too. Thanks, Sharon
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  • sunnee2000 10 years ago
    Your instructions are fantastic. Not only are they very specific but you explain WHY. Now I know why my Navy Bean Soup was tough!

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