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Grandma Marie’s Navy Bean Soup Recipe

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This recipe for Grandma Marie’s Navy Bean Soup is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound navy beans (rinsed and drained)
1 bay leaf
6 sprigs fresh parsley
6 sprigs fresh rosemary
1 quart water
1 quart Swanson chicken stock
2 large smoked ham hocks or 4 large turkey legs
1 medium white chopped onion
2 cloves coarsely chopped garlic
2 stalks chopped celery
1 medium chopped carrot
Salt and pepper to taste
Directions:
Directions:
Place beans in a large saucepan and cover with 1 quart of water by about 2 inches.

After bringing the water to a boil, reduce heat to low and let simmer for 5 minutes.

Remove pan from heat and let sit covered for about an hour. After an hour, drain beans and set aside. Tie herbs in a bundle with cooking twine.

In a slow cooker (read slow cooker’s instruction manual) or large stockpot, combine water, chicken stock, beans, herbs, ham hocks, carrots, onions, celery and garlic. Bring to a boil and lower heat to allow for a gentle simmer. On low heat, cook soup about 1˝ hours or until beans and meat are completely tender.

Remove from heat and remove hocks or turkey legs and herbs. Cool enough to be able to remove meat from bone. Discard bones, fat skin and herbs. Cut hocks into cubes or shred turkey legs and return to soup.

Place up to 1 1/2 cups of beans with a small amount of soup into a blender and puree. Stir the puree back into the soup. Heat the soup about 10 more minutes.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Navy Bean Soup is naturally gluten-free, so there is very little adaptation with this recipe with the exception of the chicken stock. Read the label to make sure it does not contain wheat flour.

 

 

 

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