Slow-cooker Navy Bean Soup
Navy bean soup is easy, nutritious, delicious, hearty and debit card friendly. That's a winner in anybody's book.
- 1 pound dried Navy beans soaked overnight and drained
- 1 ham bone
- 1 onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced including tops
- 3 garlic cloves smashed and minced
- parsley handful trimmed and chopped
- 1 bay leaf
- 2 teaspoons seasoned salt
- 6 to 7 cups water
Place ham bone to slow cooker and add onion, carrots, celery, garlic, parsley and bay leaf.
Add soaked and drained beans. Sprinkle seasoned salt over beans. Cover beans with as much water as you can fit in cooker.
Cook on slow for 12 hours or high for 8 to 10 hours or until beans and vegetables are tender. Add more water if necessary.
Remove bay leaf and soup bone when soup is done.
Puree about 1/3 of the soup mixture by using an immersion blender or transferring to a blender or food processor. Or, you can use a potato masher and mash it around a bit until part of the soup is pureed.
Remove ham from bone, dice and add back to soup.
Taste for seasoning and adjust.