Slow Cooker Bean Soup with Cubed Ham!


Make what fun you will of beans, those magical fruit! They still deliver a hearty taste along with good basic nutrition at cheap cost every time. This slow cooker version is one I’ve made for a number of years now. I happen to like it and hope you will too.
Ingredients:
  • 8 oz. Great Northern beans, soak over night
  • 4 cups of water
  • 2 8 oz cans tomato sauce or one 16 oz. can
  • 1 cup ham, diced
  • 1 med. Russet potato, peeled and cut into cubes
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • ½ medium onion, chopped
  • 1 clove of garlic, minced or sub garlic powder
  • 1 tbsp basil or parsley
  • 1 dash of cayenne pepper
  • Salt and pepper to taste (hold off til the end)
Directions:
Soak the beans overnight as per package instructions. Drain off old water and place in a 3 quart pot. Add 6-8 cups of fresh water and bring to a brief boil. Reduce heat and simmer for 30 to 45 minutes. Drain once again and move to the slow cooker. Test the beans at this time. Note: They should feel somewhat soft.
Combine the beans with three cups of fresh water along with the rest of the ingredients. (Note: do not add salt until the beans are done as this will only toughen them)! Cook on low for about 4 hours. Test for doneness and add salt towards the end of the cooking cycle. Serves 6-8.
Cooks Log:
Following is a real time log of the cooking process for this recipe;
11/25/11 – Soaked beans overnight.
11/26/11 – 9:00 AM – drained & rinsed beans. Added fresh water and brought to a brief boil, then reduced heat.
9:15 AM – Simmered for 45 minutes!
9:50 AM – Rinsed the beans again and added them to the slow cooker. Added warm water and tomato sauce. Beans were beginning to feel somewhat soft. Also nuked the veggies & ham for 20 seconds to warm them after taking from the fridge. Left the slow cooker on the high setting to bring the contents up to speed quicker.
10:45 AM – I turned heat to low setting. Smells pretty good at this point.
12:15 PM – Checked slow cooker – everything on track to finish about 2 PM.
1:48 PM – Checked and beans still a little undone!
3:30 PM – Checked and potato still a little al dente. Total time is now 5 ½ hours in slow cooker.
4:00 PM – It was done to a tee!
Summary:
This is a great dish to make anytime of the year! I also like the fact of how inexpensive it is especially if you grow your own vegetables. Sure, the cost of smoked ham has skyrocketed as of late and that’s why I only use a small amount in this recipe.
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About forsythkid

I am just a simple man with a head full of sand who is currently residing in a small town called Forsyth Missouri. I enjoy hiking, camping and all things related to gardening. I rec’d my degree from SIU majoring in Biology many moons ago and still maintain a great interest in the study of all living things. My hobbies include meteorology, the Finnish language and inhabiting cyberspace whenever possible.
This entry was posted in Bean Soup, Danomanno, Forsythkid, Slow cooker bean soup. Bookmark the permalink.

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