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Slow-Cooker Bean Soup

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 5½ hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1 ham hock
40½-oz. can great northern beans, rinsed and drained
1 medium onion, chopped
1 carrot, chopped
4–5 medium-sized potatoes, chopped
2 Tbsp. Mrs Dash Original Seasoning Blend
32-oz. box chicken broth *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:
1.   Place all ingredients into a gallon-sized freezer bag.
2.   Remove as much air as possible and seal bag.
3.   Label bag with the information below, then freeze.
TIP: If 8 servings are just too much for you, make the whole recipe and freeze the leftovers.
Information for Freezer Bag:
SLOW-COOKER BEAN SOUP
Makes 8 servings
Cooking Time: 5½ hours Ideal slow-cooker size: 3-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock. Add either more chicken broth or water to make sure ham hock is completely covered.
  3. Cook on High for 3 hours, then turn down to Low for 2 hours.
  4. Take out ham hock. Remove ham from the bone, and chop ham into bite-sized pieces.
  5. Return ham to slow cooker. Cook on Low an additional 30 minutes.

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