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Navy Bean Soup

Russ Myers


You don’t have to be heir to the throne to indulge in the premium flavors usually reserved for royalty. Here, robust navy beans flourish among delectable bits of onion, potato, and carrot in a savory golden broth. Fit for a king!


★★★★★ 1 vote

8 Servings
Stove Top


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7 c
1 slice
ham with bone
1 c
navy beans
1/8 tsp
dry mustard
scant soup spoon of molasses
scant teaspoon brown sugar
1 small
onion, chopped
2 medium
potatoes, cubed
2 medium
carrots, grated
1/2 tsp
2 Tbsp

How to Make Navy Bean Soup


  • 1Simmer ham in water until tender.

    Remove ham and flake or cut into small bite size cubes
  • 2To water, add navy beans, Simmer for several hours

    Add dry mustard, molasses, brown sugar, onions, potatoes and carrots.
  • 3Add ham and simmer for several hours.

    Before serving, mix cornstarch in 2 Tbs water and add to soup
  • 4Note:
    This soup is even better it made and served the next day after the flavors have a chance to mingle over night in the refrigerator.

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About Navy Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy, Heirloom

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