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. 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.
- 2 cups navy beans, looked, rinsed, and degassed
- 2 stalks celery, finely chopped
- 2 carrots finely chopped
- 2 onions, finely chopped
- 2 large pinches of dried oregano
- 1 bay leaf
- 1 ham hock
- water or chicken broth to cover beans
- 1 chicken bouillon cube (optional)
- Place degassed beans into a pot and cover with 2-3 inches of water or broth
- Add celery, carrots, onions, bay leaf, oregano, ham hock, and optional bouillon cube if you are using one.
- Bring to a boil.
- Reduce heat and simmer for 60-90 minutes or until beans are tender.
- Season with salt and pepper to taste.
- Ladle into bowls.
Give it a try and let me know what you think. As always, thank you for visiting Patty Cake’s Pantry.