Prep 20 mins
Cook 8 hrs
Title says it all. Put this it together using a little bit from this recipe and a little bit from that recipe but mostly suggestions from my Mom. Tip I learned from someone else on Zaar was to add the salt at the very end of the cooking time, otherwise the beans get tough. You could also add 3/4 cup celery if you like celery in your soup, or saute the carrots and onion before putting them in the Crock Pot if you like the flavor from that, too.
- 1 lb dried great northern beans, separated, soaked, and rinsed
- 3⁄4 cup carrot, chopped
- 1⁄2 cup onion, chopped
- 6 cups chicken broth (or substitute 2 cups of pan drippings if you have them, so 2 cups ham drippings and 4 cups chicken b)
- 2 cups cooked ham, diced or shredded
- 1⁄2 teaspoon ground thyme (or more to taste)
- 1⁄2 teaspoon basil (or more to taste)
- 1 teaspoon ground black pepper
- 1 bay leaf
- salt (I use sea salt)
- Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
- Add chopped carrots and onion.
- Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
- Add ham and stir again.
- Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
- Add bay leaf and push it gently under the surface of the broth so it doesn't float.
- Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
- Remove the bay leaf.
- Add salt just before serving to the whole pot or individual bowls.
- This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
- If it's too thin, just take the lid off for a while.
Very good soup and so simple. I've made it three times now, with different types of ham. Sometimes I've used a ham bone and sometimes not. It's always very good either way.