Savory Michigan Navy Bean Soup
This hearty navy bean soup pays homage to the beloved Bill Knapp's Restaurants, cherished across Michigan, Ohio, and Indiana for over half a century. With a rich blend of flavors from tender ham, fresh vegetables, and perfectly cooked navy beans, this soup is a comforting dish that warms the soul. Perfectly paired with a slice of cornbread, it brings a taste of nostalgia to your dining table. Adapted from a recipe that has delighted generations, this soup is not only delicious but also simple to prepare, making it an ideal choice for family meals or cozy gatherings.
4
Servings
200
Calories
9
Ingredients
Ingredients
dried navy beans
2 cups (washed, sorted, and soaked overnight)
cold water
2 quarts (for soaking and cooking)
lean ham
1/2 lb (diced)
garlic
1 teaspoon (minced)
onion
1/2 cup (chopped)
celery
1 cup (chopped)
carrot
1/2 cup (shredded)
salt
to taste
black pepper
to taste (freshly ground)
Instructions
1
Start by thoroughly washing and sorting the dried navy beans. Place them in a large bowl, cover completely with cold water, and allow them to soak overnight.
2
The next day, drain the soaked beans and transfer them to a large stockpot. Add the diced ham and minced garlic, then pour in enough cold water (2 to 3 quarts) to fully cover the beans.
3
Bring the mixture to a rapid boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 3 hours, or until the beans are tender and creamy.
4
While the beans are cooking, prepare the vegetables. In a separate saucepan, combine the chopped onion, celery, and shredded carrot. Cover with water and bring to a boil. Cook for approximately 30 minutes until the vegetables are soft. Drain them and set aside.
5
Once the beans are tender, add the boiled vegetables to the stockpot with beans and ham. Continue cooking for an additional 45 minutes to allow the flavors to meld together.
6
Using a blender or food processor, slightly puree the soup mixture in batches until you reach your desired consistency, whether smooth or chunky.
7
Finish by seasoning the soup with salt and freshly ground black pepper to taste. Serve hot with a side of cornbread for a comforting meal.
Nutrition Information
5g
Fat
25g
Carbs
12.5g
Protein
7.5g
Fiber
1.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Michigan Navy Bean Soup?
It is a hearty dish that pays homage to Bill Knapp's Restaurants, a beloved dining staple in Michigan, Ohio, and Indiana for over 50 years.
What are the primary ingredients in this soup?
The main ingredients include dried navy beans, lean diced ham, garlic, onion, celery, and shredded carrots.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
How long should I soak the navy beans?
The dried navy beans should be covered with cold water and allowed to soak overnight.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much protein is in a serving of this bean soup?
There are 12.5 grams of protein per serving.
Is there a specific way to prepare the vegetables?
Yes, the onion, celery, and shredded carrot should be boiled separately in a saucepan for 30 minutes until soft before being added to the bean pot.
What kind of meat is recommended for this recipe?
The recipe calls for 1/2 pound of diced lean ham.
How long do the beans need to simmer?
The beans should simmer for about 3 hours until they become tender and creamy.
Should I blend the soup?
The instructions recommend slightly pureeing the soup in batches using a blender or food processor to reach your preferred consistency.
What side dish pairs best with this soup?
Cornbread is highly recommended as a perfect side for this nostalgic meal.
How much fiber is in this recipe?
This soup provides 7.5 grams of fiber per serving.
Does the recipe use fresh or dried beans?
This recipe uses 2 cups of dried navy beans.
How much garlic is needed?
The recipe requires 1 teaspoon of minced garlic.
What is the fat content of the soup?
There are 5 grams of fat per serving.
How much water is used for the cooking process?
Approximately 2 to 3 quarts of cold water are used to cover the beans and ham for boiling.
How do you prepare the carrots for this soup?
The carrots should be shredded before cooking.
Are there any specific spices used?
The soup is seasoned simply with salt and freshly ground black pepper to taste.
Is this soup considered comfort food?
Yes, it is described as a comforting, soul-warming dish that brings a taste of nostalgia.
How much carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
Can I make the soup chunky?
Yes, you can control the texture by pureeing only a portion of the soup to keep it as chunky as you like.
What is the total number of ingredients?
There are 9 ingredients in total, including the water and seasonings.
How much onion and celery should I use?
The recipe calls for 1/2 cup of chopped onion and 1 cup of chopped celery.
How long is the final simmer after adding vegetables?
Once the boiled vegetables are added to the beans and ham, the soup should cook for an additional 45 minutes.
What is the sugar content?
Each serving contains 1.25 grams of sugar.
Do I need to wash the beans before soaking?
Yes, you should thoroughly wash and sort the dried navy beans before soaking.
Is this recipe easy to prepare?
Yes, it is described as simple to prepare, making it ideal for family meals or cozy gatherings.
What regional cuisine does this dish represent?
It is categorized as Michigan cuisine.
What is the purpose of boiling the vegetables separately?
Boiling them separately for 30 minutes ensures they are perfectly soft before they are melded with the beans.
Is the sodium or cholesterol count provided?
The nutritional data for sodium and cholesterol is not specified in this recipe.