GREAT NORTHERN BEAN SOUP CROCK POT RECIPES

Name: 13 Bean Crock Pot Soup
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 6-8 serving(s)
Ingredients: bean soup mix (2 cups of 13 bean soup mix); 6 cups water; 1 cup ham, cooked & diced; 2 leeks, sliced (white part only); 2 garlic cloves, minced; 2 carrots, chopped (or 8 baby carrots cut in thirds); 2 stalks celery, sliced; 1 teaspoon basil; 1 teaspoon thyme; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1/4 teaspoon pepper; 6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

13 BEAN CROCK POT SOUP RECIPE - FOOD.COM

13 Bean Crock Pot Soup Recipe - Food.com image

A crock pot version of 13 bean soup. Super easy & super yummy! I buy the 13 bean soup mix in the bulk section of my supermarket. It contains the 13 varieties of dry beans as follows: Baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans. Even my toddler had fun eating this soup. It was almost like watching a kid sort their M&M candies into colors! We took the opportunity to teach her the name of each bean as she picked it out to eat. Be sure to plan ahead, as the beans need to soak overnight or for 8 hours before cooking. (Cook time noted includes soaking time.) *Update December 2011: Since hosting the January 2011 Soupfest tag game in the Topic of the Month forum I have been using Sharon123's recipe for homemade Herb & Garlic broth (link in ingredients section) instead of just plain water as the soup base. It's absolutely delicious and so easy to make and store in the freezer. Feel free to use that recipe or any other broth for some or all of the water in the soup (not for soaking the beans).

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

bean soup mix (2 cups of 13 bean soup mix)
6 cups water
1 cup ham, cooked & diced
2 leeks, sliced (white part only)
2 garlic cloves, minced
2 carrots, chopped (or 8 baby carrots cut in thirds)
2 stalks celery, sliced
1 teaspoon basil
1 teaspoon thyme
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
6 cups water (*or substitute some broth for part of the water. I always keep some Herb and Garlic Broth-Aigo Bouido in the freezer an)

Steps:

Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
Add the rest of the ingredients to the crock pot and stir to combine.
Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
Serve with fresh garlic bread and enjoy!

Nutrition Facts : Calories 69.1, FatContent 1.5, SaturatedFatContent 0.5, CholesterolContent 12.1, SodiumContent 841.9, CarbohydrateContent 8.1, FiberContent 1.4, SugarContent 2.9, ProteinContent 6

HAM AND BEANS RECIPE | ALLRECIPES

Ham and Beans Recipe | Allrecipes image

My mom created this recipe, and I really enjoyed it as a child. As an adult, my taste changed just a bit, so I modified her recipe to "kick it up" a bit. It is fabulous even though the ingredients list is quite short! This is a must-make with leftover ham and everyone agrees it's absolutely delicious.

Provided by STEPHNDON

Categories Ham Soup

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 7 servings

Number Of Ingredients 7

Ingredients

1 pound dry great Northern beans
½ pound cooked ham, diced
1 small onion, diced
½ cup brown sugar
salt and pepper to taste
¼ teaspoon cayenne pepper
1 tablespoon dried parsley

Steps:

Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Nutrition Facts : Calories 300.3 calories, CarbohydrateContent 42.8 g, CholesterolContent 18.2 mg, FatContent 6.7 g, FiberContent 10.7 g, ProteinContent 18.6 g, SaturatedFatContent 2.4 g, SodiumContent 423.5 mg, SugarContent 10.5 g

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