Bean soup recipe
This is a hearty soup good for summer or winter. Serve by itself or with salads or sandwiches. It goes particularly well with hush-puppies. This recipe uses dried beans, not the canned variety. It’s not much work since you use your crock pot, and it’s well worth it!
- One 16 ounce pack of white beans (northern or navy), pre-soaked or parboiled according to package directions.
- 1 ½ cups cubed ham
- 1 15 ounce can of diced tomatoes, with juice
- Half a stick of margarine
- Small diced onion
- One carrot, finely diced
- 6 cups of water
- Salt and pepper to taste
Put all ingredients in your crock pot and cook on low for 6-8 hours, or until beans are tender. If you prefer a thicker soup, transfer some or all of it to a pot and boil hard on the stovetop until it thickens – about five minutes. If the soup doesn’t appear to be thickening well, add about a teaspoon of sugar.
This soup reheats well; if fact, it probably tastes even better the second day. Make a big pot and take some for lunch or reheat for leftovers.
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Thanks for the recipe. My wife will love it