Friday, November 16, 2012

Crockpot Bean Soup

You know those little recipe books you get at the grocery check out?
I got a great one a few years back called "Taste of Home's: 44 Meals Under $10".
 It's got some surprisingly good and easy recipes in it. 
This is one of our favorites:

Crockpot Bean Soup
3 cups chopped parsnips (optional)
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dried great northern beans
5 cups water
1-1/2 pounds smoked ham hocks or ham shanks
2 garlic cloves, minced
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. hot pepper sauce (I like Tabasco)


1. In a 5-qt. slow cooker, place the parsnips, carrots, and onion. Top with beans. Add water, ham, garlic, salt, pepper, and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender.

2. Remove meat and bones when cool enough to handle. Cut the meat into bite-size pieces and return to the slow cooker.

3. If you would like it a bit thicker: in a small bowl, mix 1 Tbsp. cornstarch and 1/2 cup cold water. Stir into soup; heat through.

Makes 6-8 servings.


6 comments:

  1. We have a crock pot bean soup me make too. Love the crock pot!

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    1. Me too! It's so nice during busy school days :)

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  2. Don't you guys think your beans get mushy in the crock pot? We switched to stove only for beans because of it....Thoughts?

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    1. Huh. Our beans never get mushy in the crockpot. I rinse them and put them right in the crockpot (I don't pre-soak them.) I always check them at about 5 hours, and then, again at 6 hours just in case. This recipe (in my crockpot) makes the beans tender inside, but firm outside in 6 hours. Perfect :) I always cook beans in my crockpot -- it's a good way to use them up! :)

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    2. Interesting. We tried it stove top after MANY a mushy bean and I pretty much just neglect my crock pot now. I can't work it, clearly!

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  3. Oh, thank you! I'm always looking for crock pot recipes! I can't wait to try this one!

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