 |
Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 12 |
|
My family likes bean soup, so I came up with this hearty version, reports Eleanor Mielke. The Mitchell, South Dakota reader says leftovers freeze well for first-rate future meals. Ingredients:
4 medium carrots, thinly sliced |
2 celery ribs, chopped |
1 medium onion, chopped |
2 cups cubed fully cooked ham |
1-1/2 cups dried navy beans |
1 envelope vegetable recipe mix (knorr) |
1 envelope onion soup mix |
1 bay leaf |
1/2 teaspoon pepper |
8 cups water |
Directions:
1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings (3 quarts).
|
|