Satisfying Ham and 18 Bean Soup (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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A recipe loosely based from a bean soup from Cooking Light, but modified for the crockpot Ingredients:
12 ounces dry 18 bean soup mix |
1 onion, chopped |
4 cups chicken broth |
3 garlic cloves, minced |
2 carrots, chopped |
3 celery, chopped |
1 tablespoon dried basil |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried thyme |
3/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 large ham hock |
14 ounces tomatoes, undrained |
1 bay leaf |
1 tablespoon lemon juice (optional) |
Directions:
1. Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Combine rest of ingredients.
3. Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
4. Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
5. Taste for seasoning and correct at this point.
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