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Navy Bean Soup - A Knott’s Berry Farm Classic Recipe

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3 votes | 7038 views

My Knott’s Berry Farm Cookbook is dated 1980 so I wondered just how its Navy Bean Soup recipe would stack up against today’s interpretations. Nearly 35 years later I have learned those vintage recipes can be hard to beat: plain and simple, hearty and satisfying. We loved this version, and that was just First Day judgment. Can hardly wait for Day Two leftovers! Hurry, Tomorrow!

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.50 view details
  • 1 pound package white navy beans
  • 1 ham bone (or hamhock)
  • 1/2 pound ham, diced
  • 2 quarts chicken broth
  • 1 large or 2 medium onions , diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 4 tomatoes, diced (I used 1 large fresh tomato and one 15-ounce can diced tomatoes)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • Salt & pepper to taste (NOTE: Salt is not really necessary. Taste for seasonings before you add any additional herbs or soup flavorings you like - dried red pepper flakes, ground cumin, butter)

Directions

  1. Use the Quick Soak bean method on package, or soak beans overnight if preferred.
  2. Place hambone or hamhock in large soup kettle or stock pot, along with diced ham and chicken broth. Bring to a boil, reduce heat and simmer for 1/2 hour while you prepare vegetables.
  3. Strain soaking water from beans, then add beans to stock pot with onions, garlic, celery, carrots, tomatoes, tomato paste, bay leaf, and thyme.
  4. Bring again to a boil, reduce heat and simmer covered 2 or more hours until beans are tender, stirring occasionally. Add additional broth if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil ) if desired. Remove hambone or hamhock and cool slightly; cut ham bits away from bone and fat; dice and add ham back to soup pot; discard bones and fat trimmings. Taste soup for seasonings and adjust to taste.
  5. YIELD: 8 servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 8 servings
Calories 270  
Calories from Fat 27 10%
Total Fat 3.01g 4%
Saturated Fat 0.68g 3%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 764mg 32%
Potassium 1126mg 32%
Total Carbs 41.3g 11%
Dietary Fiber 16.2g 54%
Sugars 4.94g 3%
Protein 20.86g 33%

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Reviews

  • Frosted Flaker
    May 1, 2014
    A solid favorite. So very balanced, both in color and nutrition. I'm making a mental note to keep this on my fav' soups list.
    I've cooked/tasted this recipe!

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