Description
A hearty, slow-simmered blend of navy beans and smoky ham. This comforting soup is rich in protein and flavor, making it a staple for cold weather.
Ingredients
Scale
- 1 lb dried navy beans, soaked and rinsed
- 1 smoked ham hock
- 2 cups diced ham
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 1 tsp black pepper
- Salt to taste
Instructions
- Sauté onions, carrots, and celery in a pan until softened.
- Place sautéed vegetables, soaked beans, ham hock, and garlic into the slow cooker.
- Add the bay leaf and black pepper.
- Pour in the broth until all ingredients are covered.
- Cover and cook on Low for 8 hours or High for 4 hours.
- Remove the ham hock, shred the meat, discard the bone, and return the meat to the pot.
- Stir in the diced ham and simmer for another 30 minutes.
- Remove the bay leaf and adjust salt if necessary before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American