Ham and Bean Soup

• 份量: 10 servings
• 准备时间: 5 minutes
• 总时间: 6 hours 5 minutes

配料

1 (16-oz bag) Dried Navy Beans (or other white beans) (about 2 1/2 cups, sorted and rinsed)

1 Ham Bone (or Ham Hock)

1/2 large Onion (diced (1 cup)

1 large Celery Rib (diced (1 cup)

5 cloves Garlic (minced)

1 teaspoon Fresh Thyme (or 1/4 teaspoon dried)

1 teaspoon Sea Salt (Add to taste if using salted broth)

1/2 teaspoon Black Pepper (or to taste)

6 cups Water (or broth)

1 large Carrot (diced or thinly sliced (1 cup)

1/2 pound Ham (or Ham Steak) (diced or shredded)

步骤

(Optional) Soak the beans overnight in 8 cups of water, then drain and discard the liquid. Alternatively, you can use unsoaked beans. I've included cooking times for both.

Crockpot Instructions (see stove instructions below)

Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a 5-quart slow cooker.

Add enough WATER (or BROTH) to cover the beans by about 1 inch. Note: During cooking, you may need to add more liquid to keep the liquid level slightly above the beans at all times.

Set the slow cooker on LOW for 6 hours (for soaked beans) or 9 hours (for unsoaked beans). *See footnote about the final cook time.

During the last hour of cooking, stir in the CARROTS and continue cooking until both the carrots and beans are tender.

Once the beans are fully cooked, remove the ham bone along with any bones or gristle.For a creamier soup, as you see in some of my recipe photos, use a potato masher to mash some beans in the pot to thicken the broth.

Stir in (optional) LEFTOVER HAM, warm it through, serve, and devour.

To store, cool the leftovers to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.

营养

• 每份大小: 1 cup
• 卡路里: 163 kcal
• 总脂肪: 1 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 2 g
• 钠: 254 mg
• 总碳水化合物: 30 g
• 膳食纤维: 12 g
• 总糖: 3 g
• 蛋白质: 10 g