22394 Hearty Navy Bean Soup (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Hearty Navy Bean Soup (Gluten-Free)


The finished navy bean soup. Photo: CC-turtlemom4bacon

Few things will actually make me pray for stormy weather. A rich and hearty soup is the perfect excuse to stay in and warm your bones. Infused with fresh herbs and salty, tender ham, this navy bean soup is wonderful during the winter months but makes a delicious and filling meal any time of year. Scrumptious on its own, the soup also pairs nicely with a thick slice of gluten-free bread. This recipe can feed up to 10 people depending on the serving size and presents beautifully when ladled into warmed bowls.

Ingredients:
1 pound navy beans (rinsed and drained)
5 sprigs fresh parsley
5 sprigs fresh rosemary
1 bay leaf
2 quarts water
2 large smoked ham hocks or a meaty ham bone
1 medium yellow onion (coarsely chopped)
2 cloves garlic (coarsely chopped)
2 stalks celery (chopped)
1 medium carrot (scrubbed and chopped)
Salt and pepper to taste
Kitchen twine

Ads by Google:

Directions:
Place beans in a large saucepan and cover with water by about 2 inches. After bringing to a boil, reduce to low heat and let simmer for 5 minutes. Remove from heat and let sit covered for about an hour. Drain and set aside. Tie herbs in a bundle with the twine.

In a Dutch oven or large stock pot combine water, beans, herb bundle, ham hocks, onions, garlic, celery and carrots. Bring to a boil and lower heat to allow for a gentle simmer. Cook soup about 1½ hours or until beans and hocks are completely tender.

Turn off heat and carefully remove hocks and herbs. Cool enough to be able to remove meat. Discard bones, fat skin and herbs. Cut meat into cubes and return to soup.

Puree about 2 cups of beans with a touch of the liquid in a blender. It’s okay if some of the vegetables make it into the blender. Stir the puree back into the soup. Heat the soup about 5 more minutes and ladle into bowls to serve.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



2 Responses:

 
tammy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Jan 2011 9:16:48 AM PDT
This recipe sounds fantastic looking forward to make it today thanks

 
Kristin Weigek
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Jan 2011 10:00:36 AM PDT
I made this last night and it was excellent! This recipe has already been placed in my "Keeper" meal binder. I doubled the recipe to be able to freeze some for another weeknight meal and also into individual containers to grab for lunch. I used just a regular GF smoked ham instead of the ham hock as we like a lot of meat in the soup and it worked great. Next time I would not double the Rosemary as it did have a strong Rosemary taste. But a great recipe!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?

Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal. Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete. Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!

Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work. While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered. There are some exceptions, but those are not common.

Exactly what are your allergy symptoms? Were they IgG or IgE? Allergy testing as a whole is not super accurate -- especially the IgG. Were you on any H1 or H2 antihistamines for the last five days when you were tested? As far as celiac testing, four days without consuming gluten probably would not impact testing.

I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way.