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Navy Bean Soup

Meat.World's picture
  Dry navy beans 1 Pound
  Water 2 Quart
  Smoked ham hocks 2 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dried basil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Bay leaf 1
  Thinly sliced carrots 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Mashed potato flakes 3⁄4 Cup (12 tbs)

Place beans and enough water to cover in a Dutch oven or soup kettle.
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Discard bones.
Return meat to kettle; heat through.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4292 Calories from Fat 1809

% Daily Value*

Total Fat 202 g310.3%

Saturated Fat 57.6 g288.2%

Trans Fat 0 g

Cholesterol 440 mg146.7%

Sodium 2269.6 mg94.6%

Total Carbohydrates 398 g132.8%

Dietary Fiber 130.3 g521.2%

Sugars 50.6 g

Protein 247 g494.2%

Vitamin A 1060.5% Vitamin C 106.5%

Calcium 103.8% Iron 176.1%

*Based on a 2000 Calorie diet

Navy Bean Soup Recipe