Navy Bean And Ham Soup

1. 1

   The night before you plan to make the soup, sort through the bag of beans and remove any stones or other foreign matter. Rinse beans, then place in a large bowl and cover with water. Place them in the refrigerator and soak them overnight.

2. 2

   The next day, drain the beans and set them to the side. Dice up the onions, ham, celery and carrots. In a saute pan set on medium heat, put in the butter and allow to melt. Throw in the onions, celery, carrots and ham and cook for a few minutes, just to give them some color and flavor.

3. 3

   In the slow cooker, add in your chicken broth, ham, carrots, onions, celery, and beans. Add all the dry seasonings and give it a good stir. Cover and set on low. Cook for 5 to 6 hours and turn off the heat.

4. 4

   If you think you need more salt or spices, go ahead and add it now. I use the salts sparingly because the ham itself is salty, plus whatever amount of salt is already in the chicken broth.

5. 5

   Note: use unsalted butter when you are sauteing the vegetables before adding them to the soup. There is already enough salt in the broth, ham, and the salts you added in.

* Per serving · 4 servings · Values may vary.

No additional tips available.