Slow Cooker Navy Bean and Ham Soup Recipe

  • 1 smoked ham shank (large)
  • 6 chicken stock or broth
  • 4 cups water
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1 large-size yellow onions, minced
  • 3 medium-size potatoes, peeled and cubed
  • 2 carrots, sliced thin
  • 3 stalks celery, finely chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 cans navy beans, drained
  • 1/4 teaspoon ground black pepper, or to taste
  • salt to taste
Add the 6 cups chicken stock or broth and 4 cups water to a large slow cooker. Add the ham shank, sage, basil and garlic powder. Cover, turn the slow cooker to LOW, and cook 6 hours. Add onions, potatoes, carrots, celery, and the parsley. Cook another 3-4 hours, or until vegetables are tender. Remove the ham shank, returning any bits of meat left on the bone to the soup; discard the bone.

Drain beans (don't rinse). Take about 1/2 can of beans and place in a small bowl and mash. Add to soup and stir. Add remaining navy beans. Season with salt, cover and continue cooking on LOW 30 minutes longer. Ladle into soup bowls and serve hot. Goes great with garlic bread.

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