The following recipe for west coast navy bean crockpot soup is from SurvivalBlog reader J.J.. This is a slowed-cooked crock pot recipe. J.J. writes:
“I was able to acquire this recipe from a navy cook decades ago and it’s a keeper. I have never had a navy bean soup that could top this recipe. The aroma will drive you crazy but it’s worth the wait. The dill relish is truly the secret ingredient. If needed, you can add extra water to replace any that has evaporated. Be advised not to use any ham that has water added in, ham bone ham only.”
- 6 cans of navy beans (drain off liquid before adding)
- 1 can diced tomatoes
- 1 small white onion grated or very finely diced
- 2 to 5 pounds of bone in pre-cooked smoked ham
- 1 quart chicken broth
- 1 quart water
- 1/3 to 1/2 cup of dill relish (very important, this makes the soup)
- 1/3 cup of flour
- 3 tablespoons of dry mustard
- 1/2 can of dark beer
- 3 tablespoons of garlic, onion, and salt
- 2 tablespoons of pepper (or less, to suit your taste)
- 2 diced carrots
- in a large crock pot, add the first 6 ingredients.
- Set the crock pot cook on low (very important not to boil) and leave the lid part way on and cook for minimum of 12 hours.
- Take a cup of broth and mix in the flour to make a rue.
- Add the rue back to the soup along with the rest of the ingredients.
- Cook tehesoup for at least another 10 to 12 hours, covered.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!