Wednesday, January 18, 2012

Crock pot navy bean and ham soup

Dry beans are cheap.  With a little time and effort you can create something way more tasty than what you get in a can...and a lot more of it!
Crock Pot Navy Bean and Ham Soup
1/2lb dried navy beans
1 Smithfield smoked ham hock (most Smithfield products are gluten free)
a little salt
a little pepper
1/4 cup ketchup
1/4 cup cider vinegar
1. Soak dry bean according to package directions.  I let mine soak overnight.
2. After soaking is complete, drain and rinse beans.
3.  Put ham hock in slow cooker.  Add beans.  Add enough water to just cover the beans.  Cook on low for 3-4 hours.
4.  Add a little salt and pepper, re-cover, cook on high for another 3-4 hours.  
5.  Take out ham hock and shred the little bit of meat that's on it.  Add meat to soup.  Toss bone.
6.  Mix ketchup and vinegar in separate bowl.  Add to soup.  
7.  Eat!

It's that easy!  I was home all day so this method of cooking on low in the morning, seasoning then turning to high in the afternoon worked for me.  My husband likes to add a little hot sauce to his but I left it out so the kids would enjoy it more.

Would be tasty with a little cornbread.

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