It's been a couple of cold and rainy days here at the Vanaman Plantation hopefully Spring is not to far away one can hope can't they :) Today, I am sharing one of my own recipes that I came up with when I had leftover beans and ham it also, goes in the crock pot. That's a plus in my book since, I have been doing a bit of Spring cleaning. I also, baked the skillet cornbread that I posted a couple of weeks ago that didn't turn out like it should have this time, it was a hit. That recipe comes from www.yourhomebasedmom.com . My soup would also be a good way, to use up that Easter ham here it is.
Slow Cooker White Beans and Ham Soup
3 carrots, sliced
2 celery stalks, sliced
1 onion, finely diced
4 cloves garlic, minced
3 (15 oz.) cans great northern beans, rinsed and drained or leftovers if you have them
1 (14.5 oz.) can petite diced tomatoes, undrained
1 ham steak, cut into chunks or leftovers if you have them
1 bay leaf
1 tsp. oregano
1 tsp. dried parsley
couple of grinds of pepper
4 c. chicken stock
Combine all ingredients into a slow cooker mix well.
Cook on high 4-5 hours or low for 8 hours.
Remove bay leaf and serve with cornbread or some crusty bread.
I have to say it is a very tasty soup and will pat myself on the back for this one :) The skillet cornbread that I talked about before came out perfect. The reason it didn't the first time, was I only had self-rising cornmeal I used just plain yellow cornmeal like the recipe originally called for. Enjoy!!!
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