Saturday Bean Soup Recipe
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1 pound dry navy beans, sorted and soaked
2 quarts water
1 pound meaty ham bones or chunks
1 stalk celery with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1 bay leaf
Instructions
2 quarts water
1 pound meaty ham bones or chunks
1 stalk celery with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1 bay leaf
Drain the soaked beans, rinse, and put in a Crock-Pot with the rest of the ingredients. Cover and cook for 5 to 6 hours on high. Lower the temperature, remove the bay leaf, and the soup is ready for the day.
Tips From Our Test Kitchen: To sort and soak beans, rinse and remove all imperfect beans. Place beans in a large pot and cover with water about an inch. Cover pan and soak overnight.
Tips From Our Test Kitchen: To sort and soak beans, rinse and remove all imperfect beans. Place beans in a large pot and cover with water about an inch. Cover pan and soak overnight.
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