Crock Pot Bean Soup
- Ready In:
- 8hrs 10mins
- Ingredients:
- 25
- Serves:
-
8-12
ingredients
-
BEANS
- 1 1⁄2 cups dried baby lima beans
- 1 1⁄2 cups dried great northern beans
- 1 tablespoon salt
- 8 cups water
-
MEAT AND VEGETABLES
- 1 smoked ham hock
- 1 cup diced smoked ham
- 1 cup diced Little Smokies sausage
- 1⁄2 lb bacon, diced and fried crisp,reserve 2 tbs bacon grease
- 1 medium onion, chopped
- 2 stalks celery, diced
- 1 medium carrot, shredded
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
-
DRY SEASONINGS
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 2 teaspoons beef bouillon, crystals
- 2 teaspoons msg
- 1 teaspoon sugar
- 2 bay leaves
-
WET SEASONINGS
- 2 tablespoons Worcestershire sauce
- 1 teaspoon A.1. Original Sauce
- 2 teaspoons liquid smoke
- 2 tablespoons rendered bacon fat
directions
- RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
- BRING TO BOIL AND BOIL FOR TWO MINUTES.
- TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
- RINSE, DRAIN, AND TRANSFER TO CROCK POT.
- COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
- COOK ON LOW FOR 8 HOURS.
- REMOVE HAM HOCK.
- CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
- REMOVE BAY LEAVES.
- FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
- COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
- ADJUST SEASONINGS TO TASTE.
- Makes enough to feed a Third World Country or two teen-agers!
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RECIPE SUBMITTED BY
Retired mathematician/professional photographer who loves to cook. "I've never found a recipe I couldn't modify!"