It turned out great! And while this recipe still calls for a lot of chopping, it was relatively easy, too! It worked great for me as an overnight recipe, because my stock was cooking while my beans soaked. It could be done in one day if you cook it on high and do a quick-soak for the beans. This recipe does take a while, but most of it is down time--your work comes at the beginning and then again in the middle.
Crock Pot Ham and Bean Soup
The best thing about this soup is that it is top 8 free! It's corn free too!
Ingredients (for the stock)
- 1 ham bone or the end of a ham
- 1 large onion, chopped (2 cups)
- 2 carrots, cut crosswise into 1/2-inch-thick slices
- 2 celery ribs, cut crosswise into 1/2-inch-thick slices
- 3 large garlic cloves, crushed
- 3/4 bay leaves
- 2 tsp dried thyme, crumbled
- 5 whole cloves
- 1/4 - 1/2 tsp black peppercorns
- water to cover, at least 6 cups, replenish as necessary
- 2 cups (1 lb) dried black beans
- 1 leek
- 2 tbsp olive oil
- 1 cup chopped onion
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1 tbsp brown sugar, firmly packed
- Chopped red, yellow and green onions (optional)
- Tortilla chips (optional, omit for corn allergy)
Taste your soup before you're ready to move on. If any of the flavors seem weak, you can increase the heat and leave them in for a while longer.
What's your favorite soup?
Linking up at Allergy Free Wednesdays, Gluten Free Fridays, and Corn-free Everyday