Talk about comfort food…this is it! There’s nothing better than a hot bowl of soup on a cold winters evening. Serve it with a bread stick or two or a wedge of corn bread!
Navy Bean Soup (Crock Pot)
Servings
6-8
servingsIngredients
1 pound bag dried Navy Beans
1 ham bone with some meat on it
1 ½ cups chopped onions
2 large carrots, diced
2 celery sticks, diced
6 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon rosemary
1 bay leaf
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
8-10 cups chicken stock
*NOTE: I start with 8 cups of stock and if needed, I add more towards the end of cooking time.
Directions
- Rinse the beans well
- Place everything in the crockpot and cook on low for 10-12 hours OR on high for 5-6 hours.
- Remove ham bone and chop up any meat that was on the bone.
- Add the meat back to the pot.
- Remove and discard the bay leaf.
- NOTE: I prefer a thicker soup, so I remove some of the beans, smash them and return the mashed beans to the pot.
- Add salt if needed.
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