Dry-Rub Seasonings for All Meat & Fish... and Veggies!Foodservice/Wholesale

  • Prep Time: 10 Minutes
  • Cook Time: 90 Minutes
  • Passive Time: 30 Minutes
Tri-Onion Navy Bean & Ham Soup

INGREDIENTS (serves 6-8):

2 cups dried navy beans
1 ham hock or ham bone (substitute smoked turkey leg for kosher recipe)
8 oz ham (substitute smoked turkey for kosher recipe)
8 fl oz chicken stock or bone broth, preferably low sodium
8 cups water
1 bay leaf
1 Tbsp cooking oil
1/2 large onion
2 stalks of celery
2 garlic cloves
1 Tbsp CHAR CRUST® Hickory & Molasses
2 green onions (scallions)
2 Tbsp crispy French-fried onions 
Salt and pepper to taste
Apple cider vinegar to taste (optional)

Products Used in this Recipe

Put beans, chicken stock, water, ham hock/ham bone, and bay leaf in a soup pot on high until boiling. Then reduce heat and simmer, covered with the lid slightly ajar, for about 60-90 minutes, until beans are just tender. Do not overcook the beans.

While beans are cooking, chop the onion and celery, and mince the garlic. Thinly slice the green onion on a diagonal, and set it aside as garnish for the soup. Dice the ham, and set aside for later.

Heat oil  in a pan on medium heat. Sauté the chopped onion and celery until just softened and translucent. Add garlic to the pan and continue cooking for about a minute, stirring frequently. Sprinkle the vegetables with CHAR CRUST® and stir to distribute the seasonings. Continue cooking for about a minute until fragrant. Remove from heat.

When beans have cooked to the point they are just tender, add ham and vegetable/seasoning mixture to the soup pot and stir. Cover and simmer for 30 minutes, stirring once or twice. Remove bay leaf and ham hock/ham bone and discard them. Using a handheld potato masher or a very large spoon, mash some of the beans and stir until the body of the soup has a thicker, almost creamy texture, but there are plenty of whole beans left intact.

Ladle soup into bowls and top with a sprinkling of green onion and French-fried onions. Serve with salt, pepper, and apple cider vinegar on the table as condiments that each person can use for added flavor.

Certifications

BRC CRC

Awards

NBBQA 2012 NBBQA 2013 NBBQA 2015

Memberships

BRC BRC

Foodservice Distributors

Sysco US Food Culinary Source

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