Serve this great tasting, hearty slow cooker bean soup recipe with hot baked cornbread or corn muffins.
Ingredients:
- 2 smoked ham hocks or a meaty ham bone
- 1 quart vegetable broth
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 medium onion, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 cans (14.5 ounces each) diced tomatoes and juice
- 1 cup frozen baby lima beans, cooked and drained
- 1/2 cup corn kernels
- 2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.) , drained
- salt and pepper, to taste
Preparation:
In a 4 to 6-quart slow cooker, combine ham hocks or ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat. Return broth to the slow cooker.Remove the ham bone or hocks to a plate; let cool. Remove meat from bones and dice; return to the broth. Add remaining ingredients along with salt and pepper, to taste, and continue cooking on HIGH for 30 minutes to 1 hour.
Serves 8 to 10.
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