A slow cooker is terrible thing to waste.
6-quart crock pot slow cooker
1 pound of navy beans
1 1/2-pound ham end, with the bone
2 cooking onions, cut up
2 cups of carrots, sliced or diced
2 stalks of celery, diced
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of thyme
1 teaspoon of celery seed
1 teaspoon of basil
1 teaspoon of parsley flakes
1 tablespoon of minced garlic
 (always keep a jar of minced garlic)
Start by rinsing the navy beans so they are clean. Soak the
beans overnight in about 8 cups of water. You can do this right
in the slow cooker insert. If you have hard water, add 1/8
teaspoon of baking soda. After the beans have soaked, keep
them in the slow cooker with the same water.

Cut slices off of the ham until you have about 1 1/2 pounds left
(the slices are great for other meals. Wrap and freeze them.)
Cut small, bite-sized pieces off of the ham end until there is
some meat left around the bone. Put the bone in the center of
the slow cooker. Refrigerate the bite-sized pieces to add later if
you will be there; if you will be away add them to the cooker
now.

Add all the cut-up ingredients and spices as you have them
ready. Start cooking on High and lower the temperature when
you leave (Auto is usually 2 hours on High and the rest of the
day on low). Leave it on Low to cook all day, about 8 hours.
You can add up to 2 cups of water during the day if it boils
away.

This is a great dish to cook while you are at the office. If
you're around home, the aroma will get better and better as the
day goes by. If you are into baking home-made bread, this is
the time to do that.
The Soup Chef presents ...
Ham and Bean Soup
at The Fatted Café
| Back to the Lobby | The Dinner Menu | More Soups |

The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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