Monday, February 22, 2010

Slow Cooker Navy Bean Soup

For a while now I've been trying to incorporate more beans into our diet as a main protein for one meal each week and have been so happy with this navy bean soup recipe, there was no way I could resist sharing it with you.

I have adapted this recipe to suit our tastes and we think it is SO yummy!  My favorite part is how easy it is to put together a nutritious and filling soup for my family.

:: 1½ cups navy beans (great northern beans also work wonderfully)
:: 5 cups water
:: 2 carrots, diced
:: 2 celery stalks, diced
:: 1 medium onion, diced
:: ½lb. ham steak, cut into bite size pieces
:: salt and pepper, to taste

~ Soak beans over night, then drain and rinse.
~ Add all ingredients to slow cooker
~ Cook on high 4-6 hours or low 8+ hours

Could it be any easier?

This soup is wonderful served with cornbread or yeast rolls.

Tip: If I'm running behind and don't get it started early enough, I turn the slow cooker on high while I'm chopping the veggies, boil the 5 cups of water in my kettle and then pour the boiling water (instead of tap water) into the slow cooker with the other ingredients to speed up the process a bit.

This post is linked to: Smockity Frocks' "What's in your crockpot" carnival.

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2 comments:

Smockity Frocks said...

Yummy! I love bean soups! Thanks for linking up!

VanderbiltWife said...

Mmm. That sounds good! I'm trying to cut back on the amount of meat we eat, so this may be something to try out!