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Navy Bean Soup with Ham




Source of Recipe


adnohr


Recipe Introduction


You can put the beans in the slow cooker in the evening so they can cook during the night. In the morning start the soup before leaving for the day and have a fuss-free supper when you return home. ;)



List of Ingredients




1 lb package dried navy beans, rinsed and drained
4 beef bouillon cubes dissolved in 3 cups hot water
1 medium smoked pork hock (about 1/2 lb)
2 medium carrots, diced
1 medium onion, chopped
1 large celery stalk, diced
1 medium red bell pepper, diced
1/3 cup ketchup
1 Tbsp prepared mustard
1 Tbsp clover honey or other mild honey
2 large bay leaves
1/2 ground allspice
1 1/4 cups coarsely diced lean smoked ham
Salt and black pepper to taste (optional)

Recipe



1. In a 3-quart or larger slow cooker, combine the beans with enough hot water to cover them by at least 4 1/2 inches. Cook on the high setting for at least 5 hours and up to 12 hours. Turn out the beans into a colander; rinse and drain them well under hot water.

2. Immediately return the beans to the slow cooker, along with the water bouillon cube mixture. (Keep the cooker on high.) Add the pork hock, carrot, onion, celery, bell pepper, ketchup, mustard, honey, bay leaves, and allspice; stir to mix. Cover and cook at least 3 hours and up to 10 hours, until the vegetables and beans are very tender.

3. Discard the pork hock and bay leaves from the pot. Stir the ham into the soup.Continue cooking until piping hot. Add salt and pepper to taste, if desired.

9 Servings / Serving Size: 1 cup

Exchanges: 2 1/2 starch; 1 lean meat, 1 vegetable

Calories: 272
Calories from fat: 41
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 18 mg
Sodium: 946 mg
Total Carbohydrate: 43 g
Dietary Fiber: 9 g
Sugars: 9 g
Protein: 17 g