Navy Bean Soup
From rescue_ranger 14 years ago
- 12 hours to make
- Serves 10
Fall is here so it is officially soup and stew time this is a hearty bean soup with ham a simple meal that can be put in the crock pot before heading out the door in the morning for work or outdoor chores serve up with a hearty grilled cheese and ham Sammie and you got a wonderful comfort food high
Ingredients
- 2 c. dry navy beans shopping list
- 5 c. water shopping list
- 2 large carrots cut on the angle shopping list
- 1/2 c. celery, finely chopped shopping list
- 1 1/2 large onion, chopped shopping list
- ¼ fresh chopped parsley shopping list
- 1 ½ garlic powder shopping list
- 1 bay leaf shopping list
- 1 16oz can diced stew tomatoes shopping list
- 1 pound of smoked ham hocks or a meaty ham bone, or several pieces of boneless ham shopping list
- sea salt or kosher salt to taste shopping list
- Course ground pepper to taste shopping list
- chipotle hot sauce to taste shopping list
How to make it
- Soak beans overnight and drain. Put beans in Crockpot and cover with water; Place all ingredients except parsley in a 5 to 6-quart slow cooker. Cover and cook on high for 2 hours reduce heat to simmer for the next 8 to 10 hours. Remove ham hock and discard skin, fat, and bone. Cut meat in small pieces and place in soup with parsley. Beans can be mashed if desired. Serve with cornbread.
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