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Ham and Nine Bean Soup

Source of Recipe


Tuscaloosa News from Eleanor Shirley






List of Ingredients



• 1 pound bag of bean mix (rinse with cold water and drain)
  
• 1 ham hock and/or cubes of ham
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• bay leaf
  
• 2 tablespoons parsley flakes
  
• salt, pepper, red pepper to taste
  
• 2 quarts water
  
• OPTIONAL: 1 clove of garlic minced
  






Instructions



1. If using sliced ham, cut into bite sized cubes.
   
   
2. If possible, soak beans in cold water 3 hours or overnight in frig, then drain.
   
   
3. Add water to crock-pot.
   
   
4. Add beans, ham-hock and ham cubes, salt, pepper to taste.
   
   
5. Add bay leaf and parsley.
   
   
6. Cook on medium 8 or 9 hours (or overnight on low).
   
   
7. Remove bay leaf and discard before serving.
   
   






Final Comments


Suggestion: Serve with mexican cornbread.