Slow Cooker Navy Bean Soup with Ham
Description
Baby, it's getting cold outside and you need a delicious soup to warm up. To save time on busy mornings, you can do prep work the day before, then put it all in the slow cooker that morning. It's fill, healthy and so good.
Ingredients
1 lb. dry navy beans (no need to soak these overnight)
water
2 T. olive oil
4 cloves garlic, minced
1 medium yellow onion
½ lb. carrots
4 stalks celery
1 whole bay leaf
1 t. dried rosemary
½ t. dried thyme
½ t. smoked paprika
½ t. freshly ground pepper
1 meaty ham bone
6 c. chicken stock, store bought or homemade
1/2 t. - 1½ t. sea salt, optional
Directions
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Place a slow cooker liner in the crock of a large slow cooker for easy clean up.
Sort through the beans and discard stones or debris. Add navy beans to a large stockpot or Dutch oven with water according to package directions; boil just for 10 minutes.
Scrub celery and carrots; slice carrots and celery; mince garlic; peel and dice onion.
Under running water, rinse any coating off the meaty ham bone and scrape off any surface fat that you can.
Add olive oil, garlic, onion, celery, and carrots and ham bone to the slow cooker.
Drain and quickly rinse beans; add to the slow cooker; add the bay leaf, rosemary, thyme, paprika and pepper.
Add chicken stock to slow cooker; stir carefully; cover; cook on Low 8 hours or on High 4-5 hours.
Remove ham bone to a cutting board, allowing the bone to cool for 10-15 minutes; remove all meat from the bone; discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt, if needed.
When finished cooking, stir soup; mash beans slightly to thicken up the soup to the desired consistency.
If needed, season with sea salt before serving to make flavors pop, starting with ½ t., adding the salt 1/2 t. at a time until desired taste is reached. It's possible that no extra salt will be needed at all.
8 servings.