Tuesday, October 23, 2012

Navy Bean Soup

What tastes better on a cool day then a warm, savory soup? Here's a family favorite recipe that you can make in the pressure cooker or crock pot and is sure to be a hit with old and young alike. How about serving it for dinner tonight along with a loaf of fresh homemade bread?


Navy Bean Soup {Pressure Cooker Method}
Printable Recipe (Pressure Cooker Method)

*This is my preferred method to make this soup. It's faster and everything seems to come out more tender and savory!

INGREDIENTS:
2 Cups dried navy beans, sorted and rinsed
1 meaty ham bone, 2 lbs. ham shanks or 2 lbs. smoked pork hocks
2 large potatoes, washed and diced (peeled or unpeeled, your choice)
2 tsp. salt
1/2 tsp. pepper
1 large onion, chopped (1 Cup)
2 medium stalks celery, chopped (1 Cup), optional
1 clove garlic, finely chopped
2 Cups cooked and pureed pumpkin or other winter squash
7-1/2 Cups water

DIRECTIONS:
Place all ingredients in a pressure cooker, being careful not to fill water over the fill line. If necessary, use less water. I use a 6-quart cuisnart electric pressure cooker and it fills the pressure cooker just barely at the fill line. Cook on high pressure for 80 minutes. Pressure release using quick or natural release method. Just before serving, remove ham bone, chop meat and return to the soup. Add 6-8 cups of hot water or until soup reaches a good consistency. Stir and taste, adding salt and pepper if needed. Serve warm.

*Note: This soup also makes great leftovers and it freezes well.

Recipe Source: healthyfamilycookin.blogspot.com

Love the pressure cooker? Check out more pressure cooker recipes here or follow my pressure cooker board on pinterest!

Navy Bean Soup {Crock pot Method}

INGREDIENTS:
2 Cups dried navy beans
12 Cups water
1 meaty ham bone, 2 lbs. ham shanks or 2 lbs. smoked pork hocks
2 large potatoes, washed and diced (peeled or unpeeled, your choice)
2 tsp. salt
1/2 tsp. pepper
1 large onion, chopped (1 Cup)
2 medium stalks celery, chopped (1 Cup), optional
1 clove garlic, finely chopped
2 Cups cooked and pureed pumpkin or other winter squash

DIRECTIONS:
Place all ingredients in a crock pot. Cook on low heat for 8-10 hours or high heat 4-6 hours until beans are tender. Just before serving, remove ham bone, chop meat and return to the soup. Serve warm.

*Note: This soup also makes great leftovers and it freezes well.

Recipe Source: healthyfamilycookin.blogspot.com

2 comments:

Robin Lewis said...

I love the addition of the squash. Great color and nutrition. Thanks for the idea!

Joe Smith said...

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