Ham and Bean Soup

As soon as temperatures turn chilly in the Fall, soup is the first thing I turn to.  And one really great thing about this soup is that it is cooked in the crock-pot so its really easy.  🙂

Sorry, no picture.

Ham and Bean Soup

Source:  Budget Bytes

1 medium yellow onion

3 stalks celery

4 medium carrots

2-4 cloves of garlic, to taste

2 medium ham hocks

1 pound dry 15 or 16 bean soup mix {discard the seasoning mix that comes with it}

2 bay leaves

1 tsp dried ground thyme

1 tsp dried oregano

1 bouillon cube

ground pepper to taste

6 cups water

Directions:

The night before, pick over the beans for stones and debris, rinse and place in a large bowl and cover with 2x the water.  Let sit overnight.

In the morning, chop all of the veggies and garlic and place in the bottom of a large slow cooker. Lay the ham hocks on top.

Pour soaking liquid off beans, rinse again, and add beans to crock.  Add all seasonings and bouillon.  Top with water.  Lightly stir, but don’t disturb the ham hocks and veggies.

Secure the lid and cook on high for 4 to 6 hours or until beans are soft.

Remove the ham hocks and cut off any meat and add it to the soup {there will be very little meat, but the soup already has great ham flavor}. Discard the rest of the hocks.

Taste and adjust the seasonings.  Serve with garnishes and toppings of your choice.  We enjoyed it with hot sauce and sour cream on top and crusty bread alongside.

Enjoy!

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