Navy Bean Soup in the Crock Pot |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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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. Ingredients:
2 cups dried navy beans |
1/2 cup onion, chopped |
3 stalks celery, diced |
1 ham hock |
1 teaspoon dried sage |
1 bay leaf |
1 garlic clove, minced |
1/2 teaspoon black pepper |
1 (16 ounce) can chicken broth |
Directions:
1. Place all of the ingredients in the crock pot.
2. Add enough water to generously cover the beans.
3. Cook on low for 8-10 hours or on high for 5-6.
4. Remove ham hock.
5. Discard fat and bones and return the meat to the soup.
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