Emilie Meyer
Navy bean soup is a hearty, budget-friendly meal that can be made in a crockpot. It is a simple dish with easy preparation and is a crowd-pleaser. The soup is made with dried navy beans, carrots, celery, and fennel, and can be adapted to include meat or be made vegetarian. The beans are slow-cooked, which makes them tender and tasty, and do not require pre-soaking. The soup can be cooked on low for 8 hours or on high for 6 hours.
| Characteristics | Values |
|---|---|
| Ingredients | Navy beans, garlic, carrots, ham hocks, onion, potato, butter, salt, smoked paprika, thyme, black pepper, vinegar, water, ham, bay leaf, rosemary, chicken stock, olive oil, tomato paste, chili flakes, fennel |
| Preparation | Rinse and boil beans, chop vegetables, add ingredients to crock pot, cook on low for 8 hours or high for 4-6 hours, stir, mash beans, add meat, blend for a creamy texture |
| Tips | Soak beans overnight for faster cooking, use an instant pot for a quicker cook time, add vegetables or meat to customize, double parboil time for dry beans |
| Variations | Vegetarian, instant pot, spicy, great northern beans, pinto beans, cannellini beans |
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Soaking the beans
Firstly, start with dried navy beans, as they are the ideal choice for crock pot cooking. Rinse the beans thoroughly to remove any debris and impurities. Next, you have two options for soaking: overnight soaking or the quick-soak method.
For overnight soaking, place the rinsed beans in a large bowl or container and cover them with water by about 3 inches. Let them soak at room temperature for at least 8 hours or overnight. This extended soaking time allows the beans to rehydrate and soften, which will reduce the cooking time in the crock pot.
If you're short on time, the quick-soak method is a viable alternative. Boil the rinsed beans in water for 15 minutes, then drain the water and set the beans aside, covered, for an hour. This method helps speed up the rehydration process, but it may not yield the same level of texture and tenderness as overnight soaking.
After soaking, you can proceed with the next steps in your crock pot navy bean soup recipe. Remember, the soaking step is optional but recommended for optimal results. The soaked beans will cook more evenly and require less time in the crock pot, ensuring your soup develops rich flavours.
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Preparing the vegetables
Once you've selected your vegetables, give them a good wash to remove any dirt or debris. Then, chop them into small, evenly sized pieces. The size of the pieces is important as you want them to cook evenly and be easy to eat in the final soup. Aim for a fine dice, about 1/4 to 1/2 inch in size.
For the onions, you can either chop them along with the other vegetables or slice them thinly and sauté them in a pan until they are browned before adding them to the crockpot. Sautéing the onions first adds a deeper flavor to the soup.
If you're using potatoes, you can either chop them into small pieces along with the other vegetables or mash them separately and add them to the soup towards the end of cooking to thicken it.
Preparing your vegetables is a key step in making a delicious navy bean soup. Taking the time to properly wash, chop, and even sauté your vegetables will pay off in the final flavor and texture of your soup.
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Adding meat
Firstly, decide on the type of meat you want to use. Ham is a popular choice for navy bean soup. You can use leftover ham from a previous meal, such as a holiday ham bone or ham hocks, or purchase diced ham specifically for your soup. The ham will add a savoury flavour to the dish, and the beans will soak up that delicious taste. If you don't have ham, you can also use a smoked turkey leg or slices of bacon for a similar effect.
When using ham hocks or a ham bone, you'll need to remove the meat from the bones after cooking it in the soup. Pull the meat off the bones, discard the bones, and then return the meat to the soup. This ensures that you get all the flavour from the ham without the inconvenience of eating around bones.
If you're using raw meat, such as diced ham or bacon, you can add it directly to the crockpot at the beginning of the cooking process. This will allow the meat to cook thoroughly and infuse its flavour into the soup.
Keep in mind that ham and other meats can release salt as they cook, so it's best to season your soup at the end, after tasting it. This will prevent your soup from becoming too salty.
Additionally, if you plan on blending your soup to make it creamy, it's recommended to avoid adding meat. Blending the soup will create a smooth and creamy texture, but the meat may not blend well and could affect the consistency. So, if you want a creamy soup, stick to a vegetable-based recipe, or use meat as a topping after blending.
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Cooking time
The cooking time for navy bean soup in a crock pot varies depending on the recipe and the desired consistency of the beans. Most recipes recommend cooking the soup on low for 8 hours or on high for 5-6 hours. However, some recipes suggest cooking the soup on low for up to 10 hours or on high for up to 7 hours.
It's important to note that the age of the beans can affect the cooking time. Older beans may take longer to cook and become tender, so it's recommended to soak them overnight or for a few hours before cooking to help reduce the cooking time. Additionally, if you prefer softer beans, you can continue cooking the soup for another hour or two after the initial cooking time.
To ensure the soup is safe to eat, it's important to bring it to a vigorous bubble, especially if using a slow cooker. Beans need to reach a temperature of 212 degrees Fahrenheit to destroy any toxins, so it's crucial to bring the soup to a boil, either in the crock pot or on a stovetop, if it hasn't reached this temperature during the slow cooking process.
If you're short on time, an Instant Pot or pressure cooker can be used to cook the navy bean soup. With these appliances, the cooking time is significantly reduced to around 35-45 minutes at high pressure.
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Pureeing the soup
Another method is to mash the beans and some of the other ingredients to achieve the desired consistency. You can use a sturdy mixing spoon to mash the beans against the side of the crockpot. You can also pull out the ham hocks, remove the bones, and shred the meat. Put the meat back into the soup and discard the bones.
Additionally, you can use an immersion blender to puree the entire soup if you prefer a smooth consistency. However, if you plan to blend the entire soup, it is recommended not to add any meat to the recipe.
Remember to adjust the seasoning and add salt to taste before serving.
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Frequently asked questions
You will need dried navy beans, carrots, celery, onion, garlic, thyme, smoked paprika, black pepper, salt, and water or vegetable broth. You can also add meat, such as ham hocks, leftover ham, or a smoked turkey leg.
It typically takes around 8 hours to cook on low or 4-6 hours on high. However, the cooking time may vary depending on the age of your beans; older beans may take longer to cook.
Soaking the beans is not required when using a crock pot or slow cooker. However, if you want a faster cooking time and better texture, you can soak the beans overnight or use the quick-soak method by boiling them for a few minutes and then letting them sit covered for an hour.
