The weather took a serious turn towards fall early last year. But, I was ready! One of my favorite things about fall is fun food for tailgating or just watching football at home. This soup recipe is no exception.
Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!
SMOKEY NAVY BEAN SOUP – CROCK POT STYLE
1 pound navy beans, soaked overnight
1 large onion, chopped
6 cups water
1 KNORR vegetable gel tub
1 large onion, chopped
2-3 cloves garlic, minced
3 ribs celery, sliced
3 carrots, sliced
1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)
1/2 teaspoon dried thyme
salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)
1 ham steak, chopped (about 2 cups)
1/2 pound bacon, crisp and bacon
grated cheese
- Spray slow cooker with PAM.
- Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
- Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
- Cook on low 4-6 hours.
- Add ham pieces.
- Cook another 2-3 hours.
- Garnish with cheese and bacon before serving.
- Enjoy!