Ham and Bean Soup in the Slow Cooker

Ingredients

1. 1 lb. Great Northern Beans
2. 6-8 cups homemade or low-fat, low-sodium chicken stock
3. 3 carrots, peeled & chopped
4. 3 ribs celery, chopped
5. 2 large onions onions, chopped
6. 4 garlic cloves, minced
7. 1 teaspoon dried parsley
8. ½ teaspoon dried thyme
9. ¼ teaspoon ground black pepper
10. 1 leftover ham bone with some meat attached

Preparation Steps

1. Rinse, drain and sort Great Northern Beans. Pick through the beans and discard any debris. Set the cleaned beans aside.
2. Chop onions, celery and carrots. Place all three chopped vegetables in the slow cooker. Mince garlic and add to slow cooker. Sprinkle parsley, thyme and pepper over the vegetables in the slow cooker.
3. Place the ham bone on top of the chopped vegetable mixture. Arrange the rinsed beans around the ham. Pour chicken stock over the beans. Makes sure there is enough to completely cover the beans.
4. Cook on the slow cooker’s Low temperature for 7-9 hours, or until the beans are very soft and tender. Remove the ham and set aside. When the ham is cool enough to handle remove the edible meat, then chop or shred the meat, then return the meat into the soup mixture.
5. Stir the soup well to best incorporate all of the vegetables that may be at the bottom of the slow cooker. As you stir the bean soup will become think and creamy.
6. The Ham and Bean Soup is ready to serve! A fresh dark leafy green salad and whole grain bread make perfect additions to this hearty family meal. The soup freezes well to save for later meals.