This winter is the pits. Frigid, grey, slushy, and it. just. won’t. end. Here we are today on another snow day, this time with some actual snow, so at least that’s pretty.
The upside is: I have been really racking up the hearty soup recipes this season!
Here’s another one: Navy Bean Soup made in the slow cooker with ingredients I usually have in my pantry and freezer.
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound dried navy beans
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 ham hock
- 2 quarts water or stock
- 1-2 teaspoons salt, to taste
- 1/2 teaspoon black pepper
- 2 Tablespoons white wine vinegar
- 1 Tablespoon olive oil
- Put beans in the bottom of the crock pot. Put vegetables, fresh herbs and bay leaf on top.
- Nestle the ham hock among the beans and vegetables.
- Add stock or water, set crock pot to the lowest setting for a longer cook, high for a shorter cook
- Cook for 8-10 hours for low setting, or 4-5 for high setting (you may want to stir now and again on the high setting), until beans are tender.
- Remove ham hock and pick the meat off. Stir it back into the soup.
- Season like crazy, splash of vinegar and some olive oil because, why not, and dine.
Dan said it was the best soup I’ve ever made and the kids ate every bite.