So now and then I share some of my favorite recipes - mostly for the crockpot - as my crockpot and I are best buddies!! Today I'm sharing this yummy and easy bean soup. It's perfect for right after the holidays as it uses up a lot of that leftover ham in the fridge. Here's how my counter looked right before assembly in the crock pot.
Slow Cooker Navy Bean Soup
- 1 bag dried navy beans
- 1-2 cups chopped ham
- 8 cups liquid - I used 3 cups of stock from cooking the ham in the slow cooker earlier*; 28 oz of diced tomatoes and juice;14.5 oz. chicken broth and a 1/2 cup water
- 3 stalks celery chopped
- 3/4 cup onion chopped
- 2 cups carrots sliced
- Spices to taste - I used 2 tsp black pepper; 1 tsp crushed garlic, 1/2 tsp cayenne pepper
- 1 bay leaf, remove before serving
Cover beans completely and soak overnight in a bowl of water. The next morning drain the water and place beans in the crock pot. Add the rest of the ingredients. Cook on low for 8 to 10 hours. Serve with cheese and some good sourdough or pumpernickel bread. Here it all is in the crockpot ready to cook.
Here it is in my bowl read to eat - we had it with whole wheat sour dough bread and muenster cheese and it was amazing. Soup can be a bit salty, so don't add any extra salt to it. To make less salty use less of the ham stock and more water or low sodium chicken broth. You really don't need any ham stock at all - it would be great with just chicken broth and the canned chopped tomatoes and juice.
This made a bit crock pot full - we had it for two more meals after this - and it just got better as it sat and was re-heated. * I cook my ham (as big as will fit, bone in, in my crockpot) - just put it in there with no water, and let it cook 8 hours on low. It gives it a really rich slow cooked flavor and yields the most wonderful stock for this soup. Enjoy! and if you make it, please leave me a comment on how it was. ~Maureen