Making navy bean soup with ham. I soaked beans w/ water&vinegar overnight.Now what??

Question

Any seasoning ideas, cook time, etc..
This is the first time I've made soup from scratch.

Answer 1

drain the vinegar/water off, refill, bring to boil over hi heat, reduce heat to simmer and cover, cook for approx. 45 minutes, stirring about every 15 minutes, be sure to stir off of the bottom. add diced ham, about a cup of chopped celery and carrots if you like. add salt and pepper to taste, maybe a few dashes of hot sauce if you like hot sauce. at the 45 minute mark, taste test a few beans to make sure they are done and you still have enough liquid in them as you may want to add more, depending on how "soupy" you want it.
chop onion and serve with chopped onion on the side.

Answer 2

Hmm I've never used vinager when I soak beans but here is what I usually do. Soak beans (you don't actually have to do it overnight, you can simmer the beans and water for a couple of hours till they are soft)then ad ham hock, more water, black pepper corns, a bay leaf, some chopped onion and carrot, season salt and garlic. Bring to a boil and then turn down to a simmer and let cook for several hours. The meat will start to fall off the bone and the soup will thicken. If it becomes too thick add more water until its the desired consistancy. Thats about it. Enjoy.

Answer 3

Navy Bean Soup
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 8 servings

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
Kosher salt and freshly ground black pepper
Butter for garnish

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

Answer 4

Vinegar, huh? Might be good. Anyway, rinse the beans again, add 6-8 cups of water per each 1 lb. (16 oz.) of beans, bring to a boil, reduce heat to no more than medium level, add the ham (diced is good), season with salt and black pepper as you like it, cover with a lid to keep in the steam and heat, cook for 1 1/2 to 2 hours, more or less. Add chopped onion at the outset if you like. Check the cooking process about every 15 minutes or so to see if you need to add more water---I always have to add more water. Towards the end of the cooking time mash some of the beans with a wooden spoon if you want the mixture to be thicker. To know when the beans are finished cooking, just taste test after about 1 1/2 hours. Serve with corn bread, hot bisquits or toast.

For virtually everything you might ever want to know about food and food preparation check out these websites: www.foodtimeline.org and www.cooks.com

Hmm, now I'm huingry. Heading out to Kroger for beans!

Answer 5

A simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.
INGREDIENTS:
1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone
1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste (I add a little seasoned salt along with regular)
PREPARATION:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery.

Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

Answer 6

Here is the recipe that we use:
7 cups water
1 pound of navy beans
2 cups of ham
1 ham bone
1 onion
1/2 tsp. salt
1 bay leaf
pepper to taste

Heat water and beans to boiling in Dutch oven. Boil 2 mins.; remove from heat. Cover and let stand 1 hour. Stir remaining ingredients into beans. Heat to boiling; reduce heat. Cover and simmer, skimming off foam occasionally, unlil beans are tender, about 1 1/4 hours (do not boil or beans will burst). Add water duing cooking if necessary. Remove ham bone and bay leaf; trim ham from bone and stir into soup.

Answer 7

i do it the old fashioned way--i soak the beans over night in water. while this is happening, i cook the ham hock in my slow cooker to release all the goodness. i keep it on slow cook all night. the next morning, i drain the beans and place them in the stock with onion, carrots, season salt. fill with water 1 1/2 inches from the top and let it cook all day. when the beans are done, to thicken the broth, i smash some of the beans while still in the pot. this releases the starch from the beans and thickens things up. dont over smash or it gets real gummy.
stir and serve with crusty bread with butter.
Enjoy.

Answer 8

dump out all of the water. rinse one last time. cover with water. Add chunks of ham, chopped onion, and garlic. get it boiling then turn on low for a couple of hours covered. Make sure you check it occasionally add add water if it starts to get low. When the beans are tender they are done. Fried bread is great with any beans.