Wednesday, October 16, 2013

Slow Cooker Navy Bean & Ham Soup

I love this time of year.........

Leaves are turning, it's cool enough to wear fleece or a sweater, pumpkins and Mums are on display in everyone's yards. 

It's FALL!!

Time to ramp up the slow cooker and this recipe is hands down, one of my family's favorites. 

Easily made with a big slice of Ham, cooked bacon or even better, a smoked Ham Hock. I throw this all together at noon, turn it on High and walk away. I come home after work to a delicious, hearty meal ready made!! It can be prepped the night before and started in the morning on Low as well.

2 lbs. Navy beans, sorted and rinsed
1-cup carrots sliced into coins
1 celery stalk chopped into 4 pieces
1 onion, halved and peeled
1 large ham slice, quartered (1 ham hock or ½ lb. cooked crumbled bacon)
4 cups Beef or Chicken broth
4 cups water
1 bay leave
1 tsp pepper (salt may not be needed-taste to be sure)

1.     Place all the ingredients in the slow cooker, except the pepper. Add enough water to cover by almost 2 inches.
2.     Cover and cook on Low for 8 hrs or on high for 5-6 hrs.
3.     Stir and add more water if needed. Remove the celery and onion and discard.
4.     The ham should be tender enough to break up with a fork or spoon. Taste, add pepper and salt if needed. If using a ham hock, remove and pull off meat and return this to the slow cooker.
5.     Some of the beans may be smashed to thicken the soup even more if you want.

This makes a lot of soup-and it freezes beautifully to reheat at another time. 


This recipe is shared on My Link Parties