Happy 245th Birthday Navy. Mike The Stewburner a retired Navy Chief, whips up this classic Navy Bean Soup as a tribute to the US Navy's 245th Birthday. Go Navy Beat Army!
My dad was a Korean War vet. He loved Navy Bean soup so mom liked to make it for him. I miss them both and have a ham bone left over from Easter so I decided to make some. Thx for your video and your service. My daughter is currently serving in the Army just like her grandpa.
After I saw a number of videos to know how to cook navy beans for an american friend, your video was the one I liked the most; and, gladly, my friend really liked them, and so did I. God bless you, and Happy 247th Birthday, Dear Navy!
Just take a spoon and mash some of the beans against the side of the pot and stir, keep doing this until it's the thickness you desire. No need to add flour. Thanks for sharing Sailor! Semper Fi! USMC 32 yrs and going.
It makes it very unhealthy using all that white flour. If you smash a little bit of the beans, you’ll get the same affect without adding all those calories and spikes to your blood sugar and inflammation fiends and it also taste so much better because the flour doesn’t really get cooked very well. It’s just a step that’s unnecessary, and it takes a very healthy dish and makes it unhealthy. White flour, white bread, white sugar, and white rice causes morbid obesity. Navy bean soup is one of the most healthy things someone can eat and prepare properly, and it’s a delicious as you show! You can also chop up a little ham and put it in there. Good job! I was put in a teaspoon of better than bullion, or throw in some of my frozen chicken bones that I’ve saved. Not for a heavy flavoring, but it does add a little some thing. I save all my bones from all meat that’s cooked in my house freeze them separately and use them to flavor soups and sauces. Bombs can be cooked twice.
4 Years on board the USS Forrestal, Navy Bean soup was available 24 hrs. a day when we were at sea. Quick satisfying meal on the go, just put in a cup, grab some cornbread and go. Sometimes we didn't have time for standing in line and this was a go to for the flight deck crew.
My Dad was in the Korean War....I'm an Army brat but I still love me some Navy Bean Soup. My first boil is more like 15-20 min. I've heard salt & oil/fat can harden the skin if put in too early before they are tender......I saute my veggies in either some left over Bacon fat or Olive Oil. Then I deglaze the saute pan with a little (1/2 cup) water, broth or wine.....Then I put everything in my crock pot....2 hours on high...then put on low for 3-4 more hours...I also puree (blender or stick blender) about a cup of cooked beans and add back into the pot to thicken it up.......If too thick, add a splash of milk or cream.....chopped bacon and chives are great garnishes. This soup is amazing !
It can't be said enough, thank you Mike for your service to our great country! Thank you for taking us all to school about authentic US Navy Bean soup! A Merry Christmas to you and yours! Cheers and God bless!
I just made a huge batch of Senate bean soup this afternoon. :-) I was always the family soup maker sauce maker and baker. Whenever anybody wanted one of those three they always said call Liz she'll make it for you! I did.
I wouldn't say it's the hardest job but it is by far one of the more thankless jobs...ships cooks are always working hard to take care of and please the crew... my bucket list item is to take a cruise and have someone take care of me at sea. LOL
I prep all ingredients the night before. I use 1 bone in ham steak small diced, 4 carrots, 4 stalks of celery and 4 gold potato (two of each, small diced and two shredded), one large sweet onion (small diced), 4 cans of navy beans (beans and juice), 1 Tbsp ham bullion, 1 tsp thyme, 2 Tbsp parsley and 6 cups of water. (I add 2 cans of Cannellini beans for an 8 cup batch) I cook the ham and bone then add the rest of the ingredients and bring the mix to a rolling boil for 10 minutes. I reduce the heat to a medium simmer and simmer for 4 hours.
Two years on board _Hornet_ as ship's company. Three great meals a day every day, lunch and dinner always soup available to put in a bowl and put on your steel tray and continue down the line: mashed potatoes, Roast beef, vegetables, bread, crackers, fill the tray up and chow down. (I think today the steel trays and china bowls have been replaced with stryrofoam.
Hey, Chief- thanks for your recipe. Got my NAVY beans on the stove now, & will be following your instructions to a T! Would have loved to be in your goat locker when I was AD. Retired in 91.
Mike. Haze Gray and Squared Away. To your great recipe, I added just a tincture of tenderness (Stubb's Liquid Smoke). Now, liberty call, liberty call!!
I'll be thinking of my favorite chef Mike The Stewburner as I watch the upcoming Army vs Navy game. Thanks for the great Navy Bean Soup recipe. GO NAVY !!!
I just subscribed. I watched your hock soup video even though I already make this soup. Just looking to see variation. Then I scrolled your videos and saw you cook the food I love so I will be watching, and making, I’m sure, many of them. Thanks
I’m making these today, reminiscent of our traditional boiled beans, with liquor from salt meat…Newfoundland style. I’m just going to add diced cabbage, turnip (rutabaga), and some carrot. I hope it turns out good.
@@mikethestewburner5505 Hi Mike, I started my channel about six weeks ago. Working to build it up and provide good, usable content. Thanks for your support 😃
Cooks are underrated. Had a sergeant in the corps who would make the best field eggs. Imagination goes a long way and really impacts troop morale. Good stuff
Sir, I tried this recipe and it's the best Navy Bean Soup I ever ate. I didn't use a thickener. I steeped it for a while and it thickened on its own. Thank you so much for sharing this awesome recipe.
My father was WWII, gunner's mate in the north atlantic. Have a good friend who is a Seabee and she just left this week for her year... In Somalia, we think. My husband was searching bean and ham soup and voila! Yours came up and he shared it to me. I watched it and I told him I thought you were from PA... Just heard a word or two every once in a while. We are from Pgh area but living in NC.
God Bless you & Making Navy Bean Soup with our left over Ham bone & lots of Ham I froze One of .my fathers favorite meals with Corn bread , Sadly Dec 17, 2019 He passed , a Vietnam vet ..... I miss every day !!!! Thank you Mrs Josette Tharp Montgomery County. Texas 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻 New subscriber !
Thank you for the view and subscribing. Sorry to hear of your father's passing. A generation we owe so much to for all they endured in Nam and upon their return and how they were treated.
I find it unnecessary to do two cooks with the beans. I soak them for 24 hours, drain and rinse them and put them in the soup pot with everything else. It works very well and my soup is beautiful! :-). I was lucky enough to have fresh thyme today . I didn't need to add any salt because my ham hocks were salty enough. My dad was in the Navy and he was my hero. :-) I use my immersion blender and beat up some of the beans I would never use a flour thickener with this soup it simply is unnecessary. In fact I have also been known to grab a can of navy beans and with those up and add them in.
It's cold here in Los Angeles today so I am making this soup!!!! Thank you for reminding me how delicious it tastes! The only thing different that I do is use low sodium chicken broth instead of water. It adds a ton of flavor either way it's fantastic!!! Happy New Year to you and yours Sir! Thank you very much!
I made Navy Bean Soup a few days ago. One of the best things I've ever cooked ... just finished off the left overs last night. We love it. (even though I was Air Force!) :) Only difference was I had a piece of ham I used in it ... didn't have a hock. I also added a little minced garlic and did not thicken it. I'll try the thickening next time. Thanks for the video.
Another suggestion: Adjust the bean-to-water ratio and/or use split yellow peas for a thicker base. Besides, you do not want to eat raw flour. The 'slurry' should actually be cooked for awhile after adding to soup.
Thanks, chief! I was in the Norwegian Navy and we had a totally different bean soup recipe called kjellbønne which was fortified by mutton. I like yours better!
You can also Mash or blend some of your beans to thicken the soup. This doesn't have enough vegetables for me and it's a pretty small pot of soup for a pound of beans. It's all that I have to lb of beans that have been soaking overnight to make homemade BBQ baked beans. I also make navy bean soup but it has more ingredients than this and it makes more soap so that I can freeze some. I'm disabled and if I don't have a caregiver on a certain day or time I can pull out what I would like to eat from my freezer. :-)
Whenever I make soup that requires ham I use pulled pork. Less fat plus I'm getting lazy. I'm making this soup ASAP. Do you have a receipt for that red Navy SOS they used to serve over toast? I loved that stuff. US Navy 1962-1966.
Hello Mike, I don't have an Induction Heater and I'm sure that some other folks that don't have one either. Could you give some instructions on what differences there would be if we were to use a stove and a regular pot with a lid? I'm thinking that we would just always cook when the water is simmering. So can we adjust our stove so the water in the pot is simmering for all of the cooking steps?
I'm not NAVY, I am Air Force (of long ago, early '60's) ... but I like NAVY beans anyway. (They don't make Air Force beans!) :) I'm cooking this today! Love beans 'n ham. :) My Navy beans have already soaked overnight and I've got a ham bone and a chunk of ham left over from Christmas. - I like the idea of blending up some beans as thickener, I'm going to try that today. (Thanks Cuke61) Everything will be in the pot within the next couple of hours. :) (I do about 95% of our cooking.)
What is the difference between using dried beans and canned beans? Instead of the slurry of flour, you can remove about a cup or two of the beans and emulsify them in a blender, then add it back.
The biggest difference will be time. More time required for the dried beans. However, dried beans will yield better flavor results as well as texture. Canned beans tend to have a tin taste and much softer in texture.
I just looked at 10 recipes for ham and navy bean soup and you're the first that actually used raw beans. You the da man. Even that Ramsey guy used canned beans 🤣 I've got a food freeze dryer. Celery, onions, basil, parsley, Rosemary, carrots and garlic of the freeze dried variety. Did use a can of Campbell's cream of celery soup. I prefer smoked bacon ends.
You also run the risk with the slurry of having lumps like little tiny dumplings in the soup. If I were going to thicken my soup I would use a roux that I made before. I make a giant batch of roux and keep it in my refrigerator. It lasts indefinitely and you can put some in the soup and it won't lump up ever! This looks like it's the wrong color it's way too white. I'm good to go make bread it's not easy from a wheelchair with hands that don't work but I want to surprise my caregiver tomorrow. :-)
I wish I had the thyme... I need to know more about herbs and spices to at least know what to use instead :) Anyway glad to find this channel! AND HAPPY BIRTHDAY TO NAVY !
The thing I like most about cooking is experimenting. Cooking you can deviate a bit from the recipe especially herbs and spices. Use your taste to determine if you like or not. Some basic herbs I always keep stocked are basil, oregano, thyme, sage, marjoram, Italian seasoning and bay leaves. Basic spices..salt, pepper, cinnamon l, nutmeg, garlic powder, onion powder, cumin, chili powder, turmeric, cayenne pepper and paprika.
I have to tell you, you should not drain off any of the original water. When you do that, you wash the good starch from the beans away that will naturally add to the thickening of your soup. You also should cook with the lid off much of the time to thicken the broth. Do those two things and your soup will be thick. No need to add the flour mixture.
Just found your channel. By any chance do you remember the U.S. Navy mulligatawny soup recipe. It was served on board the USS Constellation CV 64 it was awesome with some of there fresh baked bread.
My step dad a WW II veteran in the Canadian Navy, had a delicious secret navy bean recipe he never shared. Don't know much about it except it used a pound of butter and some dry mustard.
I wish I knew how to make it. Just recall how good it was. When he put it in the fridge, next day it looked like hard baked mud in the desert. Just add water and away you go again. @@mikethestewburner5505
A little disappointed in how you thicken soup. You really should take 1 cup of the soup with the beans and put in blender and puree them and then add back to pot. It's the beat method with ham and bean soup.
