Ingredients
-
2
-
1/2
-
3
-
1
-
1
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
Directions
Navy Bean Soup in the Crock Pot,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.,The recipe doesn’t say whether to pre-soak the navy beans or not. I decided to live dangerously and not pre-soak. I cooked the soup longer than the recipe said to (nearly 6 hours on high and an additional 2 hours on low) and found the beans were still a little on the crunchy side, so next time I’ll pre-soak. I did not use celery and used a chicken bouillon cube rather than chicken broth. The soup was good: very little work, inexpensive to make, tasty, and filling. I’ll definitely keep this recipe in mind for future use.,Wondering why the pic has carrots but there are no carrots in the ingredient list? 😉 Is the recipe shown for the picture above? As That is why I clicked on recipe- it looks so delicious!! ?? I Cannot wait to make it.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place All of the Ingredients in the Crock Pot. |
|
2
Done
|
Add Enough Water to Generously Cover the Beans. |
|
3
Done
|
Cook on Low For 8-10 Hours or on High For 5-6. |
|
4
Done
|
Remove Ham Hock. |
|
5
Done
|
Discard Fat and Bones and Return the Meat to the Soup. |
