Wakulla Springs Navy Bean Soup
Hearty navy bean soup with ham, vegetables, and savory broth, perfect for comforting family meals and satisfying those craving a flavorful, filling dish.
Ingredients
Instructions
- Soak navy beans overnight in water.
- Place soaked beans, water, beef consomme, and chicken bouillon cube in a large pot.
- Bring to a boil and simmer for 1 1/2 hours.
- Saute diced onions in oleo until partially cooked.
- Add sautéed onions, diced potatoes, chopped ham, diced carrots, bay leaves, salt, and pepper to the soup.
- Add more water if needed to cover ingredients.
- Simmer until vegetables are tender and flavors meld.
Tips & Substitutions
For a creamier texture, consider pureeing a portion of the soup and mixing it back in. You can substitute the navy beans with cannellini beans if needed. If you're short on time, use canned beans, but reduce cooking time accordingly. For added flavor, try adding a splash of Worcestershire sauce. Adjust the seasoning gradually to your taste.
Serving Suggestions
Serve the Wakulla Springs Navy Bean Soup with crusty bread or cornbread for a hearty meal. It pairs beautifully with Southern Chicken And Rice for a comforting dinner. Garnish with fresh herbs like parsley or chives for added color and flavor. A side salad can also complement this dish well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a little water if it has thickened. You can freeze the soup for up to 3 months; just remember to cool it completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Wakulla Springs Navy Bean Soup contains roughly 770 calories, with 16g protein, 101g carbohydrates, and 35g fat. It is an excellent source of vitamin A (48% of the Daily Value), dietary fiber (36% of the Daily Value), and potassium (35% of the Daily Value). Note that it is relatively high in sodium, at 2211mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After soaking the beans, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beans and vegetables are tender.
Is it possible to make this soup vegetarian?
Absolutely! To make a vegetarian version, simply omit the ham and beef consomme. Use vegetable broth instead of water and add extra vegetables or beans for flavor and texture. Season with soy sauce or liquid smoke for a deeper taste.
What can I do if the soup is too thick?
If the soup becomes too thick during cooking, simply add more water or broth until you reach your desired consistency. Stir well to combine and adjust seasoning as necessary. This will help maintain the flavors while achieving the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).