Thursday, February 7, 2008

Ham and Bean Soup

2 pounds dried Northern Beans
1 onion, diced
5-6 carrots, washed, peeled, and sliced
sliced celery, about 1 cup
Ham hock (I used the leftover bone from Christmas!)
2 Bay leaves
4 c. chicken stock
4 c. beef broth

Cover beans with water and soak overnight. Drain. Rinse well, and add to the crockpot.

To the crockpot add all ingredients.  Cook on low at least 8 hours. Discard bay leaf. Serve with salt and pepper.


Front Porch Society said...

MmmmmMmmmmmm....this looks soooo good on such a cold, wintry day!!

Mrs. "Smith" said...

I got the idea for my soup from yours, many thanks! I used 2 giant ham bones, carrots, celery, bay leaves, and onion. Strained it all out after the initial simmer then cooked the broth down over 3 days. Used the great northern beans, leftover trimmed ham, sliced carrots, celery, and sauted leeks. Served it up with some crusty sourdough bread.
Again, thank you.