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The Best Bean and Ham Soup

*Gluten-Free
Makes 8–10 servings
Preparation. Time: 8 minutes Soaking time: 8 hours or during the night Cooking time: 8-12 hours.
Ideal slow-cooker size: 7-qt.
Needed at Time of Preparation:
1 lb. dry navy beans soaked 8 hours or overnight, drained and rinsed
1 meaty ham bone or shank
1 cup chopped onions
2 cloves garlic, minced
1 cup chopped celery
1 cup mashed potato flakes
¼ cup chopped parsley
1 Tbsp. salt
1 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano
1 tsp. basil
1 bay leaf
2 cups of water
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 8–10 servings are just too much for you, make the whole recipe and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    THE BEST BEAN AND HAM SOUP
    Makes 8–10 servings
    Cooking Time: 8–12 hours Ideal slow-cooker size: 7-qt.
    Needed at Time of Cooking:
    12 cups water

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into the crock and add the additional 12 cups of water, enough to completely cover the ham bone.
  3. Cover and cook on low for 8–12 hours.
  4. Remove ham bone and any gristle pieces and cut up any large chunks of ham. Stir back through soup.

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