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Best Ham & Navy Bean Soup Recipe

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This recipe for Best Ham & Navy Bean Soup is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb navy beans
7 cups chicken broth
8 oz can of tomato sauce
2 ham hocks or chunks of leftover ham
1 c ham cut in chunks
1 onion, diced
1-2 carrots, diced of grated
1-2 stalks celery, diced
2 bay leaves
1/2 tsp celery salt
1 tsp garlic powder
8-12 peppercorns in a teaball strainer
2 tsp apple cider vinegar
Directions:
Directions:
Rinse & sort out navy beans. In a pot @ room temperature, cover beans with 4 c water & leave overnight. Next day, drain & rinse beans. Add all ingredients to crockpot. Cook on high 3-4 hours until ham hocks become tender Remove meat from hocks and cut up and return pieces of ham to mixture. Continue cooking on low for another 6-8 hours. You may have to add more chicken broth if soup is too thick. If too thin, add a few tablespoons of instant potatoes. May freeze and reheat later if needed.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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