shoes99
DIS Veteran
- Joined
- Nov 18, 2000
- Messages
- 8,076
After a holiday my Mom used to make soup from the ham bone. I tried this recipe yesterday and it came out great:
CROCK-POT BEAN SOUP
Printed from COOKS.COM
1 lb. white beans (Great Northern)
1 smoked ham hock or 1 lb. smoked ham, diced
1 c. celery, sliced
1 c. onion, chopped
1 c. carrots, chopped
2 bay leaves
1 (16oz) can stewed tomatoes
1 (10 2/3 oz.) can condensed tomato soup
Salt and pepper to taste
Soak beans overnight in 4 cups water. Compine all ingredients in corck pot.
Add water to cover and mix well. Cover and cook on high setting 3 hours,
turn to low setting and cook for 8 to 14 hours. Can be cooked entire time
on high setting for 4 to 6 hours. Remove bay leaves when done.
We are a small family so I only added 3/4 of the beans....
and I cooked it on high setting for 4 1/2 hours.
CROCK-POT BEAN SOUP
Printed from COOKS.COM
1 lb. white beans (Great Northern)
1 smoked ham hock or 1 lb. smoked ham, diced
1 c. celery, sliced
1 c. onion, chopped
1 c. carrots, chopped
2 bay leaves
1 (16oz) can stewed tomatoes
1 (10 2/3 oz.) can condensed tomato soup
Salt and pepper to taste
Soak beans overnight in 4 cups water. Compine all ingredients in corck pot.
Add water to cover and mix well. Cover and cook on high setting 3 hours,
turn to low setting and cook for 8 to 14 hours. Can be cooked entire time
on high setting for 4 to 6 hours. Remove bay leaves when done.
We are a small family so I only added 3/4 of the beans....
and I cooked it on high setting for 4 1/2 hours.