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Recipe By: Steve Hamilton
Soup: Ham & Bean
Ingredients
- 1 pound Dried Navy Beans 2 ½ cups sorted and rinsed
- 1.5 pound Ham Bone with meat
- 1/2 large Onion diced (1 cup)
- 1 large Celery Rib diced (1 cup)
- 5 cloves Garlic minced
- 1 teaspoon Dried Thyme or 3 fresh sprigs
- 1 teaspoon Sea Salt or to taste
- 1/2 teaspoon Black Pepper
- 6 cups Water
- 1 large Carrot diced (1 cup)
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Directions
Instructions:
- Crockpot Instructions (see stove instructions below)
- Add NAVY BEANS, BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a crock pot.
- Add enough WATER to cover the beans by 1 inch.
- Set the slow cooker on low for 5 hours. *see recipe footnote about unsoaked beans.
- At around the 5 hour mark, stir in CARROTS, cover the slow cooker, and continue cooking until beans and carrots soften to your liking.
- Transfer bone out of the pot. Remove ham, shred, and add back to the beans. Discard all gristle and bone before serving.
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