WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, August 29, 2013

BARBARA'S NAVY BEAN SOUP

1 lb bag navy beans, sorted and soaked
2 quarts water
1 lb meaty ham bone or ham chunks
1 celery stalk with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
1 bay leaf

Drain the soaked beans, rinse and place in crockpot or slow cooker.  Add the remaining ingredients and cover the cooker.

Cook soup on high 5 to 6 hours; lower temperature, remove bay leaf and soup is ready to serve.

NOTE: Personally, I like to add some salt and freshly ground black pepper.




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