Started out using this recipe for soup and, like everyone else, made a few changes. Used navy beans that had been quick boiled according to the package. Drained them and then put in slow cooker with leftover meaty ham bone, carton of chicken broth, cup of finely diced onion, chunky chopped carrots and celery with leaves, two small bay leaves, garlic powder, black pepper, and enough water to finish filling cooker. Cooked on high for about 6 hours. After tasting, added some salt and more pepper, liquid smoke, worcestershire sauce and more cut-up ham. Did not mash any beans to thicken, instead used flour/butter roux (sp?). Let it continue to cook on low for another hour or so to allow to thicken. Removed celery, carrots, and bay leaves before serving - just didn't grow up eating bean soup with carrots and celery in it. Served with corn bread. It was yummy! Hoping to have lots of leftovers for the week, but everyone enjoyed it and only have enough for one lefover bowl :-(.
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Started out using this recipe for soup and, like everyone else, made a few changes. Used navy...