Prep 10 mins
Cook 6 hrs
This is my adaptation of a recipe I found in “The Unwatched Pot”. Total comfort food. Everyone in the family likes this one. It freezes very well and is creamier when it thaws.
- 2 cups dried navy beans
- 1⁄2 cup onion, chopped
- 3 stalks celery, diced
- 1 ham hock
- 1 teaspoon dried sage
- 1 bay leaf
- 1 garlic clove, minced
- 1⁄2 teaspoon black pepper
- 1 (16 ounce) can chicken broth
- Place all of the ingredients in the crock pot.
- Add enough water to generously cover the beans.
- Cook on low for 8-10 hours or on high for 5-6.
- Remove ham hock.
- Discard fat and bones and return the meat to the soup.
Quick, easy and good. I put it on low all day and came home to a yummy soup. I didn't have celery but it tasted good nonetheless. Thanks for sharing.
I didn't quite have all the ingredients this called for. I used a pound of my leftover ham from Easter, instead of sage I used thyme and I only had canned great northern beans. I put it in the crockpot before I went to work and my husband came home to a very easy to make, delicious, dinner. He even had seconds, which he never does. The two of us finished off the whole thing on the same night. The ham added the right amount of salt. Will make this again for sure.
Best ever ! Slight innovations suggested - add 6 oz. tomato sauce & 2 tbs. vinegar. Didn't have celery, but used one Anaheim Chile, chopped fine. I sauteed onion, garlic, onion, and Chile in olive oil until tender. No ham hocks available locally, so I fried two smoked pork chops, - - diced, and added them. The Sage adds great taste to this delicious recipe. Thanks, very much.