Navy Bean With Ham Soup, by Heather N.

READY IN: 15hrs
SERVES: 12
YIELD: 1 crockpot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place beans in bowl, add just enough water to cover. Soak 6-8 hours or overnight.
  • Stock:
  • Place ham shank in crockpot and add just enough water to cover,.
  • Add coarsely chopped carrots and celery.
  • Add salt.
  • Cover and cook on high for 6 hours. Makes about 2 quarts of stock.
  • Remove bone and meat, reserve. Strain broth into container. Refrigerate.
  • Soup:
  • Add beans to crockpot.
  • Skim fat off of stock. Add all stock to crockpot.
  • Add chopped carrots, celery and diced onion.
  • Add in 16oz cubed ham.
  • Return bone and meat from shank to crockpot.
  • Cook on HIGH for 3.5 hours then reduce to LOW for 6.5 hours.
  • Remove Ham bone. And serve.
  • If you prefer a thicker soup you can puree a can of great northern beans and add to crockpot to thicken.
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