Wednesday, September 26, 2012

Harvest Time Slow Cooker Navy Bean Soup

It's Bean harvest time of the year again around my little town.   There's a little extra hustle and bustle in the neighborhood.  Trucks, Combines and Farmers are coming out of fields all over the place....             

  It put me in the mood for a taste of the season so I threw in a  batch of belly fillin'- stick to your ribs bean harvest soup.

   I recruited my Daughter's carrot peeling skills and away she went.

My 12 year old.
 WAY better with a peeler that I am.

The best part about this recipe is that you don't need to soak the dry beans before you cook them. Oh, and of course, it's made in a slow cooker, so it's super easy.

Slow Cooker Navy Bean Soup

  • 2 Cups Chopped Potatoes
  • 2 Cups Chopped Carrots
  • 1 Cup Chopped Onion
  • 1 1/2 Cups Dried Navy Beans (no need to soak before hand)
  • 6 Cups Water
  • 2 Cups Chopped Smoked Ham
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
In 5 Quart Slow Cooker, place potatoes, carrots and onion.  Top with beans.  Add water, ham, garlic, salt, and pepper.  Cover and cook on high for 5-6 hours or until beans are tender.  If soup becomes too thick, add more water.
Beans are good for you!
******I found this great chart about Nutrients in Navy Bean ******
Nutrients in
Navy Beans
1.00 cup cooked (182.00 grams)
Nutrient%Daily Value


vitamin B128.6%



Calories (254)14%



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