Prep 15 mins
Cook 12 hrs
My DS loves this soup it is his favorite. Very smoky flavor, yum. Its also nice in the crock pot.
- 1 lb cooked ham, cut into 1/2 inch cubes
- 2 cups water
- 1 cup dried navy beans
- 1 cup celery, sliced
- 1 small onion, chopped
- 2 medium carrots, sliced
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon liquid smoke
- 1⁄4 cup fresh parsley, chopped
- Combine all ingredients, except parsley, in crock pot.
- Mix well and cover.
- Cook on low for 10 to 12 hours.
- Just before serving stir in parsley.
So I am BUMMED... when I had everything in the pot I discovered we were out of liquid smoke! I used worsteshires instead. After reading the other review I decided to use vegetable broth instead of water, added a little extra carrot, celery, minced garlic, basil and pepper. I tasted it after cooking in the crock pot for 9 hours and it was perfect! I let it cook for almost 12 but I think it was totally done at 10. The consistancy was very "stew like" and I don't see why anyone would want or need to thicken it up... must be the difference between cooking it on the stove top and the crock pot. My hubby and three year old really liked it! Very simple, easy and tasty. Thanks for posting!
I quick soaked the beans and drained the water before combining all the ingredients. I simmered the stew on the stove for about 2 1/2 hours. After two hours simmering, I tasted the stew and thought it needed just a little something, so I added a little garlic powder and a little chicken base. At the end of cooking I added some salt and pepper. This is a very hearty recipe and I served it with cornbread. If you like a real thick stew, you could thicken it with a little water and flour mixed together and cook for an additional 5 minutes.