Crock Pot Meals : Navy Bean Soup with Ham and Rosemary

Navy Bean Soup with Ham and Rosemary

Spring wet and cold weather returned with a vengeance this week, after a good tease of 85 degree temps. A hearty soup with chunks of tender meat was sounding really good.

Rummaging through my pantry I found 1 cup of dry organic navy beans leftover from the 5 pound bag I bought last fall. With those as my starting point, I assembled this soup with whatever I had on hand before work one morning. We were pleasantly surprised at how yummy it turned out! It makes up into a soothing thick soup with some bits of tender meat that melt in your mouth.

You can save time by prepping all of the veggies the night before if you prefer. I just wasn’t thinking ahead enough to get it done. You can also soak the beans overnight instead of using the quick soak method described in the recipe. Don’t forget to discard the soaking water from the beans adding fresh water with all the other ingredients in the crock pot.

Now let’s get cooking…

Navy Bean Soup with Ham and Rosemary (serves 4-6)

1 cup dry navy beans, cleaned and rinsed

1 large yellow onion, diced

4 cloves garlic, roughly chopped

4 stalks celery, chopped

4 carrots, chopped

3 golden Yukon potatoes, peeled and cut in large pieces

2 bay leaves

1 tablespoon dried rosemary

1 teaspoon dried parsley

1 – 2 lb. ham hock or turkey ham (cut in half)

8 cups water

sea salt and pepper to taste

2 teaspoons fresh lime juice

1/4 cup chopped scallions for garnish

Directions:

For getting this crock pot meal going first thing in the morning so it can cook all day, I used the quick soak method for these dry navy beans.

Place navy beans in a 2 quart pot and add enough water to generously cover (by about 3 inches). Bring to a boil on the stove and let boil for 1-2 minutes. Turn heat off and let beans soak for an hour.

Place garlic, onions, celery, carrots, potatoes, bay leaf, rosemary and parsley in a 6 quart crock pot.

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Add the ham hock or turkey ham. After the beans have soaked for an hour, drain them and discard soaking water. Add beans and 8 cups of water to the crock pot.

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Turn crock pot on low, cover and allow to cook for 6 – 8 hours.

Remove ham hock if using, or turkey ham. Let cool. The meat will be falling off the bone of the ham hock.. Separate the meat from bone and fat. Set meat aside, discard the bone and fat.

With a hand held immersion blender or a stand up blender, puree soup leaving some texture so that it’s not totally smooth.

Add tender chunks of ham to soup. Salt and pepper to taste and add fresh lime juice.

Serve with chopped scallions on top.

I served it with skillet baked chapathi’s, a green salad, and watermelon slices. It was the perfect, cozy meal on a blustery day.

Goodbye for now,

Amy

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