Make Navy Bean Soup
Home of Kyle J. Norton for The Better of Living & Living Health Guested author: Dinah Jackson
Navy bean soup is one of my favorites from childhood. I’m sure there are many ways to prepare it but I’d like to tell you how my mother did. Although I rarely make it myself (preferring to use navy beans in Minestrone), I retain a fondness in my heart for the warm, satisfying soup eaten hungrily on cold winter days.
Navy beans are tough and require longer soaking and boiling than other beans (I guess that’s where they got their name- they kept well in the ship’s hold). They are rich in flavor, less ‘beany-tasting’ than other types, and are smooth in texture when fully cooked. Their skins are thin as well, leaving far fewer hulls than other fully cooked beans.
My mother’s recipe was simple. Basically it was a chicken soup chock full of navy beans. It was rich and fortifying. Along with chicken and its stock, the soup was a home classic containing potatoes, carrots, celery, and onion. I don’t where my mother got the time, but she always diced all the vegetables into very fine pieces and added them toward the end of cooking. And the chicken pieces were always cut into small cubes and never shredded so that they maintained their integrity. My mom was fastidious that way.
I would have topped off my soup with an ounce of dry sherry or Madeira, though I doubt my mother did. For some reason she always served the soup with pumpernickel, whereas I prefer regular old crackers. That’s closer to the hard tack you would have gotten aboard a sailing ship.
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