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Slow Cooker Navy Bean Soup
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- #22650
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 1/2 cup dry navy beans
5 cups water
1 carrot, finely chopped
1/4 cup celery, finely chopped
1 small onion, finely chopped
1 ham hock
1/2 teaspoon salt
1 dash black pepper
directions
Soak beans for 12 hours and drain. Place all in a 3 qt. crockpot. Cook 15 hours on low. Remove ham hock and discard skin, fat, and bone. Cut meat in small pieces and place in soup. Beans can be mashed if desired.
added by
tootsieroll
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
173 calories, 3 grams fat, 26 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
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reviews & comments
April 25, 2009
Nothing wrong with the recipe, good basic start, just I prefer a little change. I par boil the smoked ham hocks because I don't care for strong smoke flavor, add a Tbsp sugar and a couple sprinkles of cinnamon.
January 30, 2008
This was a pretty easy recipe to make. It needed some more types of spices but I'm not sure what kind would make it better. I used a ham bone instead of the ham hock and and 2 cups of navy beans instead of 1-1/2. Turned out pretty good.
Typically, ham hocks are usually smoked (and ham bones aren't) so that may have made a taste difference for you.