Sunday, January 6, 2013

Sharon's Navy Bean Soup


  • 1 1/2 c. dry navy beans
  • 5 c. water
  • 1 carrot, finely chopped
  • 1/4 c. celery, finely chopped
  • 1 medium onion, chopped
  • 1 (3/4 pound) ham hock, a meaty ham bone, or several pieces of boneless ham
  • 1/2 tsp. salt
  • dash pepper


Soak beans for 12 hours and drain. Put beans in Dutch oven and cover with water; simmer for about 30 minutes. Place all ingredients in a 3 to 5-quart slow cooker. Cover and cook on LOW for 10 to 12 hours. Remove ham hock and discard skin, fat, and bone. If using several piece of boneless ham like I do, ignore this step). Cut meat in small pieces and place in soup. Beans can be mashed if desired. Serve with cornbread.

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