Ham Or Chicken And Vegetable Bean Soup Recipe - Cooking Index
Ham Or Chicken And Vegetable Bean Soup Recipe - Cooking Index
| 3 cups | 711ml | Water |
| 1 1/4 cups | 200g / 7.1oz | Dry navy beans |
| 1 cup | 237ml | Potato - 1/2" pcs (medium) |
| 1 cup | 110g / 3.9oz | Carrot - 1/2" pcs (medium) |
| 1 | Celery - sliced | |
| 1 | Onion - chopped (medium) | |
| 1 tablespoon | 15ml | Parsley flakes |
| 1/2 teaspoon | 2.5ml | Dried thyme - crushed |
| 1/4 teaspoon | 1.3ml | Salt |
| Tabasco | ||
| 4 cups | 948ml | Water |
| 3/4 lb | 340g / 11oz | Meaty ham hocks |
| OR 2 chicken breasts |
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 c. 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.
Source:
The Hallmark Inn, Hillsobro, Oregon
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