Navy Bean and Ham Soup (Crock Pot)
I just love this bean soup recipe. My mom taught me how to make this years ago, but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer. This soup can be made on the stovetop if you don't have a Crock Pot. - Karla
Get the full recipe for Karla's Crock Pot Navy Bean and Ham Soup:
Crockpot Pinto Beans (Mixed) and Smoked Ham Hock
I don’t eat pinto beans often but there is a time when I do get a craving for this good ole southern favorite!!! And you definitely can’t go wrong with some hot water cornbread on the side baby!!!
Recipe: 2lbs of beans (your choice)
3 to 5lbs of smoked meat
1 medium onion
3 tablespoons of chicken broth
2 to 3 bay leaves
1 tablespoon of garlic
1/2 teaspoon liquid smoke
1 teaspoon salt and pepper (Optional)
Slow Cooker Ham and Bean Soup / Easy Crockpot
Slow Cooker Ham and Bean Soup / Easy Crockpot
Slow Cooker Ham and Bean Soup / Easy Crockpot recipe -
Ingredients:
1 pound dried Great Northern
2 smoked ham hocks
2 cups diced carrots
3 medium stalk celery, sliced
4 cloves garlic, minced
7 cups low-sodium chicken broth OR stock
2 - 3 bay leaves
1 tablespoon dried parsley
½ teaspoon celery salt
½ teaspoon dry mustard powder
Freshly ground black pepper
Hot pepper sauce
1 to 2 cups additional diced ham, optional
Directions:
Rinse the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Next, lay the ham hocks in the center, and add the carrots, celery, and garlic on top. Then pour the chicken broth over the ingredients in the slow cooker, and add the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. At this point add extra diced ham, optional.
Cover and cook on low for 7 to 9 hours or until the beans are tender.
Next, remove the ham hocks and pull any ham meat from the bone, shred, and place in the slow cooker. And last, use an immersion blender to puree just enough of the soup to give it a creamy consistency.
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CROCK POT NAVY BEANS WITH HAM
Nothing better than a big pot of creamy Navy beans. Cooked up in a crock pot for ease and served with cast iron skillet buttered cornbread.
Shopping List:
1 lb. Navy beans (also called great northern beans)
½ cup chopped sweet onion
½ cup chopped raw carrot
½ cup chopped raw celery, or 1 tsp. clery salt
1 tsp. chopped raw garlic
1 tsp. Kosher salt, more later to taste
2 bay leaves
Enough water to cover beans about 2 inches (you can also use chicken stock or broth)
Instructions:
Soak beans overnight (optional) If you do soak, discard the soaking water, rinse and add the bay leaf water to the beans. Explained later.
Sort and rinse beans and add to crock pot.
In a sauce pan, boil some water and add bay leaves. Boil for about 5 minutes then remove bay leaves and discard. You will use this water to pour over your beans in the crock pot.
Chop the onions, carrots, garlic and celery, ham chunks, 1 tsp. salt and add to the crock pot of beans then stir.
Add cubed ham chunks, stir, cover and cook on high for 5-6 hours.
NOTE: Resist taking the cover off for at least the first two hours of cooking. Every time you take off the cover it adds 15-20 minutes to your cooking time.
During the last hour of cooking, check on your beans. If they are too soupy and not as creamy as you would like you have a couple of options. You can add 1 tsp of corn starch to cold water and mix then remove about 1 cup of cooking liquid and mix together. Add that mixture back to the crock pot of beans. Or, you can do what I do. Add 2 pieces of cornbread to the pot of beans for a great creamy texture.
Salt to taste and serve.
Enjoy!!!
Cast Iron Skillet Cornbread:
Boo’s Block Cutting Board:
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SLOW COOKER BUTTER BEANS WITH HAM HOCKS
In this video I show you how to make slow cooker butter beans. Simply seasoned butter beans slow cooked with ham hocks. A delicious southern meal that can be served alone or as a side with your favorite main dish.
Shopping List:
1 lb. large butter beans (also known as large lima beans)
1 lb. ham hocks
1/4 pound bacon
1/2 large onion, diced
4 garlic cloves, roughly chopped
1 tsp, dried parsley
1/2 tsp. black pepper
Salt to taste
1 stick butter
Directions:
Sort out any bad beans and discard.
Add beans to a large pot and cover with cold water about 3-4 inches above the beans. Soak 8 hours to overnight.
The next day, rinse the ham hocks and add to a large pot. Cover with cool water and bring to a high boil then reduce to medium low and simmer for 2-3 hours until the meat is falling off the bone.
Discard the bean soaking water and rinse.
Fry the bacon until crisp and set aside.
Sauté the onions in the same bacon pan for about 5-7 minutes until softened, adding a bit of salt. Sauté the garlic about 45 seconds. Set aside.
Add all ingredients and seasonings to the crock pot, stir and cook on high 2 hours then for 1 hour on low. Cook a bit longer if beans are not done.
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Thanks for watching
How to Make Delicious Ham & Bean Soup| Savory Ham & Beans| Leftover Holiday Ham #ComfortFood
Today I show you how to take that leftover hambone and make a delicious ham and bean soup this recipe is easy to follow in delicious to eat give it a try Australia Levin and don't forget the bill to look out for those corn cakes that go along with it they are fantastic.
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