crock pot navy bean/ham soup
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
25 Min
cook time
7 Hr
Ingredients For crock pot navy bean/ham soup
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16 oz pkgnavy beans
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1 lgham shank
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1 cantomato soup
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3stalks celery chopped
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2 mdcarrots, chopped
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1 mdonion chopped
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2 mdrutabaga or turnip chunked
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1bay leaf
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2 tspgarlic powder
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3 tspchicken bouillon or 3 cubes
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2 Tbspworcestershire sauce
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1/2 tspsalt
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1/2 tsppepper
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6-8 cwater
How To Make crock pot navy bean/ham soup
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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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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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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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