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LOCATION: Recipes >> Crockpot >> Ham Vegetable Soup

Print this Recipe    Ham Vegetable Soup

Ham or Chicken and Vegetable Bean Soup

3 cups water
1 1/4 cups dry navy beans
1 medium potato peeled and, cut in 1/2" cubes
1 medium carrot, cut in 1/2" cubes
1 stalk celery, sliced
1 medium onion, chopped
1 tablespoon parsley flakes
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
Tabasco sauce, to taste
4 cups water
3/4 pound meaty ham hocks, or 2 boneless skinless chicken breasts, cubed

Place navy beans in pot and add 3 cups water. Bring to a boil.
Boil uncovered for 10 minutes, and drain. Meanwhile, combine
vegetables, herbs and Tabasco and put into crockpot. Stir in
drained beans and 4 cups water. Place ham hocks or chicken on top
of beans. Cover; cook on low heat setting for 10-12 hours or high
for 4 1/2 to 5 1/2 hours. Before serving, remove ham hocks or
chicken from crockpot. Pull meat apart and return meat to soup.
Leftovers will freeze well.

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