Thursday, January 15, 2015

Ham and Bean Soup


1 package (12-16 oz.) white beans (soaked overnight)
1 large can or carton chicken broth (48-49 oz.)
2 whole carrots- sliced
2 stalks celery- sliced
1 medium onion, chopped
ham hock (with plenty of meat left on it)
pepper- to taste


Soak beans in a large bowl overnight (Do not skip this step!) 


Place all ingredients in slow cooker. Cook on high approximately 8 hours, checking occasionally and adding water if necessary. Remove ham bone and shred meat with fork before serving.


* After eating a spiral-sliced cooked ham (Easter, Christmas, Etc.), freeze the hock with plenty of meat still attached to the bone. You can find ham hocks in your grocery store meat department, but they usually are not very meaty.

* Do NOT add salt! There is plenty of salt in the ham. 

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