crock pot navy bean/ham soup
(1 RATING)
It's snowy, blustery and cold today so I am making navy beans and ham in the crock pot. We love any bean soup and this one is one I devised from my Lima bean soup recipe. Serve with corn bread or any good bread of choice. The rutabaga gives it a rich taste that we enjoy.
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prep time
25 Min
cook time
7 Hr
method
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yield
A whole bunch!
Ingredients
- 16 oz packages navy beans
- 1 large ham shank
- 1 can tomato soup
- 3 - stalks celery chopped
- 2 medium carrots, chopped
- 1 medium onion chopped
- 2 medium rutabaga or turnip chunked
- 1 - bay leaf
- 2 teaspoons garlic powder
- 3 teaspoons chicken bouillon or 3 cubes
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6-8 cups water
How To Make crock pot navy bean/ham soup
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Step 1Add everything to large crock pot and cook on low 10 hrs or high 6-7 hrs or until beans are tender but not mushy.
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Step 2When ham is done and falling off the bone remove and when its cool enough start pulling it off the bone and cut it in smaller pieces. Add back to the crock.
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Step 3I like to remove the rutabaga and mash some of it and return to the pot. Sometimes I leave them in chunks. Let soup heat back up after adding the ham and rutabaga. This can be made on the stove just the same, not taking as long.
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