Bean, Ham And Pasta Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
1 cup dried pinto beans, rinsed and drained
2 tablespoons olive oil
1/2 pound smoked ham hocks, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 2/3 cups double strength chicken broth
3 cups water
1/4 cup tomato paste
1/2 cup spaghetti, broken in 1" pieces or bow-tie pasta or shells
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
In a large bowl, combine the beans and enough water to cover by 2 inches. Let stand overnight; drain well.
In a large skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes.
Add the garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 1/2-quart slow cooker.
Add the drained beans, water, and tomato paste. Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
Stir in the pasta, salt, and pepper. Turn heat to high and cook until pasta is tender, about 30 to 60 minutes.
Using a large spoon, crush enough of the beans against the sides of the slow cooker to reach the consistency you like. Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/365/Bean-Ham-And-Pasta-Soup73180.shtml
Recipe ID: 43964
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