Trying a sample of Navy Bean Soup

Navy Bean Soup

In a previous post, I discussed the benefits of eating nutrient rich beans.   Continuing with that theme, I am adding a recipe here for navy bean soup.  This recipe is actually a variation of a vegan navy bean recipe that I made often while in college.  The ingredients are simple and easy to find.  The soup is very healthy, and everything included is very inexpensive, too.  One of the best things about this soup is that it freezes well, so it’s easy to make a large batch and freeze it in meal size portions.

Begin with about 2 cups of navy beans.  You will need to “look” them as described in my previous post about degassing beans.

Once you have “looked” the beans, rinse them and place them in a large pot.  Cover the beans with 2-3 inches of water.   Follow the instructions found here for degassing beans. beans, onions, celery, carrots, oregano, and bay leaves are placed in a pot to boil. Once the beans have been degassed and drained, add water or chicken broth, a ham hock, the vegetables, herbs, and spices, and bring to a boil.  Once everything is boiling, cover the pot and simmer for 60 – 90 minutes or until the beans are tender.  Serve this soup with corn bread and a green salad for a filling and nutritious meal.   The leftovers pack well for lunches.

Give this navy bean soup recipe a try, and let us know what you think by leaving a comment below.  Thanks for visiting Patty Cake’s Pantry.

Navy Bean Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Beans are delicious and nutritious. They are also a frugal food choice. This navy bean soup is packed with flavor for a minimum amount of money, Total Cost or Recipe = $6.75 (if made with broth) or about $1.13 per serving. If made with water, Total Cost or Recipe is $4.47 or about $0.75 per serving.
Ingredients
  • 2 cups navy beans, looked, rinsed, and degassed ($0.67)
  • 2 stalks celery, finely chopped ($0.12)
  • 2 carrots finely chopped ($0.16)
  • 2 onions, finely chopped ($0.40)
  • 2 large pinches of dried oregano ($0.03)
  • 1 bay leaf ($0.10)
  • 1 ham hock (or leftover bone from a cooked ham) ($2.99)
  • water or chicken broth to cover beans ($2.28 for broth)
  • 1 chicken bouillon cube (optional)
Instructions
  1. Place degassed beans into a pot and cover with 2-3 inches of water or broth
  2. Add celery, carrots, onions, bay leaf, oregano, ham hock, and optional bouillon cube if you are using one.
  3. Bring to a boil.
  4. Reduce heat and simmer for 60-90 minutes or until beans are tender.
  5. Season with salt and pepper to taste.
  6. Ladle into bowls.

Navy Bean Soup--This soup is a great way to use the bone from your holiday ham.

Nutrition Information is for 1/5th of the recipe made without a bouillon cube.  The bouillon cube adds only only one calorie per serving, but it adds about 100 additional milligrams of sodium.

Nutrition Facts
Amount Per Serving
Calories 360
% Daily Value
Total Fat 5.4g
7%
Saturated Fat 1.4g
7%
Trans Fat 0.0g
Cholesterol 12mg
4%
Sodium 1681mg
73%
Total Carbohydrates 49.9g
18%
Dietary Fiber 18.3g
65%
Sugars 6.6g
Protein 28.4g
Vitamin D 0%
Potassium 29%
Calcium 11%
Iron 28%

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: