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Thursday, July 28, 2011

Southern Navy Bean Soup

This soup is a family favorite and my recipe entirely.  I love to combine everything in the morning when I wake up.  Then I add the sausage when I get home from work.  An hour later we are ready to eat.  The irony of this soup is it is truly southern...using Northern Navy Beans!!  Enjoy!!

 Cuban Navy Bean Soup

1 pkg Navy beans
1 chopped sweet onion
3-4 stalks celery, chopped
1 Knorr’s chicken bouillon cube
1 Knorr’s garlic bouillon cube
1 Knorr’s onion bouillon cube
1 32 oz container of chicken broth
3 c water
1 lb thick smoked bacon, uncooked but chopped
1 lb sausage links (I use Opa’s Country Sausage)
½ lb smoked brisket (if you don’t have some leftover around…it can be omitted)
2 T McCormack’s Mediterranean Spiced Sea Salt
2 tsp freshly ground pepper

Place all ingredients (except sausage into a large crock pot).  Let it cook on low all day…at least 8 hours.  Turn on high and add sausage links.  Let cook for another hour. 

1 comment:

  1. Sometimes I add chopped ham (especially when I have some leftover Honeybaked (type) ham . Another item I have added in the past is brisket. If I have leftover brisket, i throw that in too in the morning so the smoked flavor can permeate the soup when cooking all day. Yummy!!