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.


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

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

  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?

    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! :)

    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!

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


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