Ingredients:
- 1 1/2 c. dry navy beans
- 5 c. water
- 1 carrot, finely chopped
- 1/4 c. celery, finely chopped
- 1 medium onion, chopped
- 1 (3/4 pound) ham hock, a meaty ham bone, or several pieces of boneless ham
- 1/2 tsp. salt
- dash pepper
Preparation:
Soak beans for 12 hours and drain. Put beans in Dutch oven and cover with water; simmer for about 30 minutes. Place all ingredients in a 3 to 5-quart slow cooker. Cover and cook on LOW for 10 to 12 hours. Remove ham hock and discard skin, fat, and bone. If using several piece of boneless ham like I do, ignore this step). Cut meat in small pieces and place in soup. Beans can be mashed if desired. Serve with cornbread.
More Bean Soup Recipes
Lima Bean Soup with Ham
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
Soup and Stew Recipes
Bean Recipes
Crockpot Soups
Crockpot Stews
</font></td></tr></table></center>
<font face="verdana, geneva, helvetica" size="2]
<div align="center]Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter</font></div>
