It’s that time, for many of you at least- the time to start making comfort, cool weather food- soups, chili, gumbo, etc. Here in Louisiana, it’s still hotter than Hades and just as humid, but I decided to defy logic and go for a hearty meal last week when the temperature dipped down to a frigid 85 degrees (sadly, it only lasted for a couple of hours). Also, now that school is in full swing again and the boys and I are taking some martial arts classes (I’m sore in places I didn’t know existed), I have rediscovered my slow cooker. It has been a huge relief to come home to a meal already prepared on those later school nights. This was a ridiculously easy, successful experiment and was a great way to clear a sliced ham out of my freezer.
Crock Pot Ham and Bean Soup
Prep time: 15 minutes Serves: 4 (with leftovers for the next night)-8
- About a pound of cubed ham, or hocks
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 carrot, diced
- 2 bay leaves
- 1 TBSP garlic powder
- 1 lb great northern beans, rinsed and picked through*
- 7-8 cups chicken broth
- salt, pepper and Tony’s to taste
- Optional- a dash of thyme
- Add all ingredients to the crock pot, stir and cook on low for 6-7 hours or high for about 4 hours.
- Discard bay leaves and serve.
I mean, really, it doesn’t get much easier than this. It was a huge hit!
For a fun twist, you can layer canned, uncooked biscuits on top a few hours into cooking for easy dumplings.
I added a little extra broth for more liquid comfort.
*If you live with all males, as I do, be sure to implement the “take it outside rule” not long after serving. You’ve been warned.