Bill's Navy Bean Soup

Bill's Navy Bean Soup

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Rose Gates



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  • 2/3 c
    navy beans
  • 2
    celery stalks
  • 2
  • 1/2
    onion, chopped
  • 2
    ham hocks
  • ·
  • 5/8 tsp
  • 3 Tbsp
  • 3 Tbsp

How to Make Bill's Navy Bean Soup


  1. Pick over the dried beans and discard any debris.
  2. Wash and drain and put beans in a large pot and cover with water.
  3. Let stand 8 hours or overnight.
  4. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food
  5. Drain beans and add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste and add salt if you wish.
  6. Bring to a simmer and cook over low heat for 3 hours or until beans are tender.
  7. Remove ham hocks and set aside to cool.
  8. Remove meat from bones and cut meat into half-inch pieces.
  9. Put 2 cups of the soup into a blender along with the butter and flour; puree.
  10. Pour this puree back in pan.
  11. Puree more of the soup if you prefer a smoother texture and add the chopped ham pieces back into the soup.
  12. Simmer for 15-20 minutes until soup is slightly thickened.
  13. Good when sprinkled with a few drops of hot pepper sauce just before serving.

Printable Recipe Card

About Bill's Navy Bean Soup

Course/Dish: Bean Soups
Other Tag: Quick & Easy

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