Crock Pot Navy Beans and Ham Soup
This is a recipe for a hearty, heart healthy crock pot soup that is also very economical.
There is little better than soup to warm the body in the cold months of January, which is probably why it is National Soup month. There is also nothing better than make a hearty inexpensive meal for little money and that is exactly what this soup provides. With the ham and and beans you will have a full meal for very little money, and I promise you will be satisfied. If not have another bowl. If the budget is super tight skip the pimentos. Add water while cooking if necessary, beans can soak up a lot of water.
Crock Pot Navy Beans and Ham
1 Pound dried Navy Beans
2 slices of bacon
½ pound ham cut in to bite sized pieces
9 cups vegetable broth
2 teaspoons seasoned salt
1 tablespoon chopped garlic
1 jar diced pimientos drained
Salt and ground black pepper
Place beans a large bowl and cover with water, soak overnight.
In a non stick skillet, over medium heat, fry bacon slices until desired crispness reserve the drippings. Crumble the bacon.
Drain the beans and place in a crock pot, add the vegetable broth, stir in the bacon and the bacon drippings, the seasoned salt, and the garlic.
Cover and cook on high for 6 hours. During the last hour of cooking add the drained pimentos.
Season to taste with salt and pepper.
If you want the base a little thicker, mash a small portion of the beans and stir.