Wednesday, January 11, 2012

Crock Pot Navy Bean and Ham Soup

Leftover ham soup bone with hame on it? This is our favorite way to have leftover ham. 



1 16 ounce bag of Navy Beans, dry
8 cups of Water

Soaked Beans
1 bag of Mirepoix soup blend of frozen veggies (onions, carrots, celery)
7 cups of Water
2 Boullion
1 teaspoon Salt
1/2 teaspoon Thyme
2 pounds of Ham plus Bone or Ham Hocks

  • Rince and sort though beans to remove any debris.
  • Add beans and water in a large pot with lid.  Allow to sit soak overnight or at least 7 hours.
  • Drain and rince soaked beans bright and early the next morning.
  • Add soaked beans, veggies, water, boullion, salt, thyme and ham into crock pot.
  • Set on high and cook for 10 hours.  Soup should thicken as it cooks. 
  • Fish out soup bones and chop up meat that has fallen off the bone.
  • Add ham back to the pot.
  • Soup is ready when beans are tender and broth is thickened.
  • For a nice tough, remove 1/3 cup of beans and puree until smooth.  Stir back in.
  • Enjoy!
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