Tag Archives: navy bean

White Bean and Sausage Crock Pot Soup

28 Mar
White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

I made this soup a few weeks ago when the weather was dreadful and snowy. Then spring leapt out of nowhere and trees and flowers began budding and birds were singing their little hearts out. But alas, winter appears to be keeping its grip as a cold front will make it’s way down this week. We can only hope the fragile buds and flowers will hang on through it.

If it’s still a bit chilly in your neck of the woods, here’s a warming, hearty soup to tide you over until spring hits your area.

White Bean and Sausage Crock Pot Soup

2 cups dried Navy Beans, soaked overnight (or 2 cans white beans)
1/2 cup chopped onion
1 stalk celery, diced
1/2 cup chopped carrots
2 teaspoons minced garlic
1/2 teaspoon dried rosemary, crushed
Pinch of dried thyme, crushed
1 teaspoon dried parsley
5 cups homemade or low sodium chicken broth
1 can diced tomatoes, or 12 cherry tomatoes
7 ounces Turkey Sausage (1/2 link), sliced
Shredded Parmesan cheese, for serving

Drain and rinse the beans (either dried or canned) and add to the slow cooker. Toss everything else except the cheese into the pot, then set on low for 8 to 10 hours or high on 5-6 hours, That’s it! Serve with shredded Parmesan cheese, and crusty bread.

White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

Crock Pot Creamy Navy Bean and Ham Soup

22 Nov
Crock Pot Creamy Navy Bean and Ham Soup

Crock Pot Creamy Navy Bean and Ham Soup

We are in the stages of meltdown after a long, cold, and snowy week. Nothing on the scale of the Great Lake Effect snowstorm in New York, but we had enough snow, ice, and snow, thank you very much. What better way to soothe your cold bones than a nice, big bowl of creamy navy bean soup?

I’ve made huge batches of this soup before using a large ham bone, but this version is scaled down. To lend to the creamy factor, I roughly chopped all the veggies in my Ninja food processor. If you have good memory, I used to have a gray one. I now own a red one because the “dishwasher safe” base on my gray one warped from being washed on the bottom rack of the dishwasher, apparently too close to the heating element. I now hand wash my Ninja. I recommend the same if you own one.

I used homemade ham broth for this recipe, as my husband cooked up a large batch of it before our transition to our temporary home. If you don’t have any ham broth, low-sodium chicken or vegetable broth will work just as well, although you may have to taste for the addition of salt.

Crock Pot Creamy Navy Bean and Ham Soup

1 pound dried navy beans
1/2 medium onion
6-8 baby carrots
2 stalks celery
2 teaspoons minced garlic
1 teaspoon dried parsley flakes
Ground black pepper, to taste
Salt to taste, if needed
4 to 5 cups ham broth
1 to 2 cups diced cooked ham
About 1 cup diced tomatoes

Rinse and sort the dried navy beans, then soak overnight in a pot covered an inch over with water.  The next day, reserve 4 cups of the soaked navy beans, and freeze the rest of the beans in a resealable freezer bag for future use. Add the beans to a 3-quart crock pot.

Soaked Beans with the Holy Trinity2

Soaked Beans with the Holy Trinity2

Add the onion, carrots and celery to a food processor, and pulse several times until roughly chopped. (I had to do this in batches.) Scrape the veggies into the crock pot, then add the garlic, seasonings, ham broth, and ham. Cook on low 8 to 10 hours or on high 4 to 5 hours.

Assembled Soup Ready to Cook

Assembled Soup Ready to Cook

About an hour before serving, remove about two cups of the beans and vegetables and puree until smooth in a food processor or blender, then return to the crock pot.

Pureed Soup in my RED Ninja

Pureed Soup in my RED Ninja!

Now add the diced tomatoes and cook for the last hour until ready to serve. (I almost forgot this step and took my final photo before adding the tomatoes! I thawed, peeled and chopped some of my tomatoes from the freezer.) Mmmm, mmm, good!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Navy Bean Soup with Ham

3 Nov
Navy Bean Soup with Ham and Cornbread

Navy Bean Soup with Ham and Cornbread

This can be a delicious vegetarian meal, and it pretty darn nearly was. (Which is not a bad thing, really.) While prepping the soup, I didn’t even notice there was no ham in any of the photos. It was only after I got the soup in the crock pot that I realized I forgot it. AND, when I looked in the freezer for the bag of ham chunks, I found it was dark turkey meat instead. I rummaged around some more and came up with two small chunks.

Soaked Navy Beans

Soaked Navy Beans

Now I am all for a meatless soup, but I just love ham in my navy bean soup. I added the small amount of ham, and drove to the store later for a ham steak. My husband suggested adding some Italian sausage we had instead, but that did not sound appealing at all. So ham steak it was! I ended up with a pretty largish ham steak, but I wanted a good quality one and this was the smallest one and it was made fairly local, in Pendleton, Oregon! Now I have a half of ham steak in the freezer for a future use.

Navy Bean Soup Ingredients

Navy Bean Soup Ingredients ~ Minus the Ham

Navy Bean Soup with Ham

1 pound dried navy beans
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon dried rosemary, crushed
2 bay leaves
Mrs. Dash Garlic and Herb, to taste
Lots of ground black pepper, to taste
6 to 7 cups chicken broth, homemade or low-sodium canned
1 1/2 cups diced ham
1 pint jar of tomatoes, drained and diced, or 1 14-ounce can of diced tomatoes

Veggies, Spices, and Beans Ready for Broth and Ham

Veggies, Spices, and Beans Ready for Broth and Ham

Ham Steak

The Missing Ham

Rinse the beans then cover with at least an inch of water, and soak overnight. The next morning, drain and rinse the beans again and add to a large crock pot (slow cooker). Prep all the vegetables, then add the rest of the ingredients (except the tomatoes) to the pot. The acid in the tomatoes will prevent the beans from softening properly if you add them at the beginning.

Cover and cook on low for 8 to 10 hours. In the last hour or so, add the tomatoes. Remove the bay leaves. To make a thicker soup, you can smash some of the beans against the side of the pot, or remove some from the soup and puree in a blender. We served this with Skillet Cornbread. A delicious, filling soup for a chilly fall evening!

Navy Bean Soup with Ham and Cornbread

Navy Bean Soup with Ham and Cornbread

Download and Print this Recipe

Download and Print this Yummy Recipe!

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