Wayne Gisslen

Navy Bean Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Soak the beans overnight in cold water.
  2. Place the bacon in a heavy saucepot over medium heat. Render the fat from the bacon, but do not cook until crisp.
  3. Add the vegetables and cook over low heat until almost tender.
  4. Add the stock or water and the ham hock. Bring to a boil.
  5. Drain the beans and add to the liquid. Also add the bay le

Per serving: Calories, 180; Protein, 10 g; Fat, 4 g (19% cal.); Cholesterol, 5 mg; Carbohydrates, 28 g; Fiber, 7 g; Sodium, 510 mg.