Best Crockpot Bean Soup

Serving Size: 4-5 Servings

THIS CROCKPOT BEAN SOUP IS SO EASY TO MAKE, WILL MAKE YOUR HOUSE SMELL DIVINE, AND IT COSTS LESS THAN $3.00 TO MAKE!

Ingredients

  • LARGE 5 QUART CROCKPOT
  • 3 CUPS DRY NAVY BEANS
  • 1 LEFTOVER HAM BONE, OR HAM HOCKS
  • 1 LARGE CARROT, CHOPPED
  • 3 STALKS CELERY, CHOPPED
  • 1 LARGE ONION, CHOPPED
  • 3 CLOVES GARLIC, FINELY CHOPPED
  • 9 CUPS WATER
  • 1 12 OZ. CAN BEER (WHATEVER YOU HAVE ON HAND)
  • 2 BAY LEAVES
  • 1 TEASPOON DRIED THYME
  • 1 TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

Instructions

  1. CHOP CARROTS, CELERY, ONIONS, AND GARLIC (DO THIS THE NIGHT BEFORE SO TOMORROW MORNING IS A BREEZE!)
  2. PUT IN CROCKPOT WITH ONE CAN OF BEER
  3. ADD BAY LEAVES, THYME, SALT AND PEPPER
  4. PLACE IN FRIDGE
  5. RINSE THE NAVY BEANS IN A STRAINER
  6. PLACE IN A LARGE BOWL WITH 10 CUPS OF WATER
  7. COVER WITH WAX PAPER AND ALLOW TO SIT OVERNIGHT
  8. NEXT MORNING - MINIMAL TIME TO FINISH PREP! REMOVE THE CROCKPOT FROM FRIDGE
  9. PUT BEANS AND THE WATER THEY WERE SOAKING IN, INTO THE CROCKPOT
  10. ONLY FILL TO ABOUT ½ INCH FROM TOP OF CROCKPOT SO THERE IS ROOM FOR SOUP TO SIMMER WITHOUT BOILING OVER. DISCARD EXTRA WATER, IF ANY
  11. COOK ON LOW FOR 9 -10 HOURS
  12. AS SOON AS YOU COME IN THE DOOR, TURN CROCKPOT UP TO HIGH AND LEAVE COVER OFF SO THE SOUP CAN THICKEN A BIT. REMOVE EDIBLE HAM FROM BONE AND ADD BACK TO SOUP. TASTE SOUP FOR SEASONING AND TO SEE IF THE BEANS ARE TENDER

Notes

OPTIONAL: IF YOU DON’T HAVE A HAM BONE, USE HAM HOCKS

OPTIONAL: FOR 2 - 3 SERVINGS, THE RECIPE CAN BE CUT IN HALF AND PUT IN A SMALLER CROCKPOT

OPTIONAL: 1 - 15 OUNCE CAN OF CHOPPED TOMATOES CAN BE SUBSTITUTED FOR 2 CUPS OF WATER

http://cookinwithaterrytwist.com/2016/03/best-crockpot-bean-soup/