Navy Bean Soup Ham Bone Potato at Michael Coppock blog

Navy Bean Soup Ham Bone Potato. Add more water if necessary. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Add the dried beans and all the remaining soup ingredients except the cubed ham. Rinse 1 pound dried navy beans and remove and discard split, broken, or. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Return the meat to the soup, along with the cubed ham. Sort, wash and soak beans overnight. 2 pounds of potatoes (yukon gold or idaho), peeled and cubed. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Cook for 20 minutes, then add the salt. Dump beans into a bowl, cover with water and rinse well, finishing with a rinse in a colander. If you want to prep earlier, put cut and peeled potatoes in water until ready to use. Remove ham hock and let it stand until cool enough to handle. Next, add the garlic to the pot and cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and transfer the vegetables to the soup pot.

Slow Cooker Ham Bone and Navy Bean Soup Lisa's Dinnertime Dish
from lisasdinnertimedish.com

Cook for 20 minutes, then add the salt. Melt two tablespoons of butter and then add the diced ham. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Rinse 1 pound dried navy beans and remove and discard split, broken, or. Sort, wash and soak beans overnight. Dump beans into a bowl, cover with water and rinse well, finishing with a rinse in a colander. Next, add the garlic to the pot and cook, stirring frequently, until fragrant, about 1 minute. Remove ham hock and let it stand until cool enough to handle. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Remove the ham hocks, and cut the meat from the bones.

Slow Cooker Ham Bone and Navy Bean Soup Lisa's Dinnertime Dish

Navy Bean Soup Ham Bone Potato Dump beans into a bowl, cover with water and rinse well, finishing with a rinse in a colander. 1 pound dry navy beans. 2 pounds of potatoes (yukon gold or idaho), peeled and cubed. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Add more water if necessary. Melt two tablespoons of butter and then add the diced ham. Dump beans into a bowl, cover with water and rinse well, finishing with a rinse in a colander. Return the meat to the soup, along with the cubed ham. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Rinse 1 pound dried navy beans and remove and discard split, broken, or. If you want to prep earlier, put cut and peeled potatoes in water until ready to use. Add the dried beans and all the remaining soup ingredients except the cubed ham. Remove the ham hocks, and cut the meat from the bones. Cook for 20 minutes, then add the salt. Remove ham hock and let it stand until cool enough to handle.

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