Wednesday, April 3, 2013

Ham and Navy Bean Soup

As some of you know, my father in law literally lives about 50 yards away from our home.  My husband always says it reminds him of The Field of Dreams when he comes through the woods.  As soon as I tell my little guy that "BaBa" is coming over he runs to the door and waits for him to appear.  Seriously, it's the cutest thing ever.  Some days, he even stands at the door knocking saying, "Where Gramp?"  Needless to say, we have dinner with him often!  For all of you who are wondering, we all love it.  For Easter he brought a huge ham for dinner and was saying how delicious this would be.  My husband and I were not to convinced however, it was very delicious. 
  • Ham with bone, ours was about 2-3 lbs
  • 1 lb navy beans, soaked
  • 2 quarts low sodium chicken broth
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 small sweet onion, diced
  • 3 garlic cloves, minced
  • 3 red potatoes, (optional, I had some extra on hand)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon thyme
  • 1 teaspoon Cajun seasoning, (I thought the broth was to bland without it)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pepper, to taste
Directions:  Dice carrots, celery, and onion and saute with 1 tablespoon olive oil for about 5 minutes, stirring frequently.  Add in garlic for the last minute.  Place all of the remaining ingredients except the ham into a lightly greased crock pot.  Top with ham and cook on high for 8-10 hours.  Remove ham and dice or shred meat.  When ham is out of the crock pot take about 1 cup of soup and puree.  Add meat and puree back to crock pot and stir.  Enjoy!

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