Navy Bean and Ham Soup (Slow Cooker)

 

I've been trying to keep homemade soups in the fridge this winter for something nutritious to snack on or grab for work lunches and bean soups are my favorite.  Even though I happily eat them all year round, they embody winter cooking for me. I love how meaty and hearty they are, while knowing that they're absolutely good for me on every level from the fiber to the vitamins to the protein.  One of the ways I've changed my cooking style of bean soups, though, is to pump up the vegetable volume. I used to use veggies as seasoning and now I usually have as many onions, peppers, carrots mixed in as beans.  I love the way they fill out the taste and cook down along with the bean starch for that porridge consistency, sort of thick bowls of warmth on a gray day.

Glenna's Navy Bean & Ham Soup (Crockpot)

Recipe by Glenna Anderson Muse

Place into a 5-6qt crockpot:

1 lb Navy or Great Northern beans

2 cups lean ham, diced

2 onions, diced

2 cups celery, diced

2 cups carrots, diced

1 each green and red sweet bell pepper, diced

2 cloves garlic, minced

1 tbsp dried Parsley

1 tsp Salt

2 tsp Pepper

Optional:  2 tsp no salt Cavender's Greek Seasoning

1 Qt Chicken stock

6 cups water

Cook on "Low" for approximately 10-11 hours or on "High" for 5-6 hours or until beans are tender and soup has thickened.

Makes 12   1 1/2 cup servings

Nutrition per 1 1/2 cup serving:  Calories:  195;  Protein:  22;  Carbs:  26;  Fat: 2.5;  Fiber: 5;  Weight Watchers Points:  5

Comments

[Fast food places]

Navy Bean and Ham soup is looking very delicious.

[JC]

This looks goodI'm not a big ham fan but in this I'll be making it this week!

[Juanita Walker]

l love the beans in the soup. That is my most favorite part of the soup. I always have a request to my mother to make a special soup for me with only beans in it. I can eat more than the usual serving!