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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
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Ingredients:
1 (16 ounce) package white beans |
1 ham bone |
3 cups ham, cubed |
1 (15 1/4 ounce) can whole-kernel white corn, not drained |
2 (14 1/2 ounce) cans chicken stock |
1 tablespoon dried oregano |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
1/2 teaspoon fresh ground black pepper |
3 bay leaves |
additional water, if needed to cover |
1 large onion, chopped |
3 celery ribs, chopped |
3 carrots, diced small |
3 cloves garlic, sliced |
1 jalapeno pepper, seeded and quartered |
2 (14 1/2 ounce) cans diced tomatoes, pureed |
salt |
sliced green onion (to garnish) |
Directions:
1. Soak the beans in cold water to cover overnight.
2. Drain beans and place in the crockpot with the ham bone.
3. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover.
4. Cover crock-pot and cook on high for 3 to 4 hours.
5. Add the remaining ingredients except ham and green onions, mix well.
6. Shift cooker to low setting and cook for about 5 additional hours.
7. About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions.
8. Taste, and adjust seasoning if necessary.
9. Serve as complete meal or over rice.
10. Leftovers freeze well.
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