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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.
More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
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
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
