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.
- 473.18 ml dried navy beans
- 118.29 ml onion, chopped
- 3 stalk celery, diced
- 1 ham hock
- 4.92 ml dried sage
- 1 bay leaf
- 1 garlic clove, minced
- 2.46 ml black pepper
- 453.59 g 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.
This is really a great, simple recipe. I came home to a delicious easy meal and I was reminded how much I love my crockpot! I followed the recipe and added 3/4 cup of diced carrots. Also, I was out of chicken stock so I used 1 tsp bouillon and added extra water. Started it about 9:30 am and by 6:00 it was perfect. I cooked it on High until 4:00 then stirred and switched to low. VERY GOOD! Thank you 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.