...Only thing needs tweaking would be a skimming of fat from the top :B
BUT got out the crockpot and: (AllRecipes.com)
https://www.allrecipes.com/recipe/228664/slow-cooker-ham-and-bean-soup/?internalSource=hub%20recipe&referringContentType=Search
Slow Cooker Ham and Bean Soup
Prep
15 m
Cook
8 m
Ready In
8 h 23 m
Recipe By:jroot
Ingredients
1 (8 ounce) package 15-bean soup mix (2 cans pinto beans, rinsed and drained)
1 ham bone
3 pork necks with bones on
2 cups chicken broth (1 box beef broth)
2 cups water (only used 1, its more than enough)
1 onion, chopped
3 carrots, chopped
1 can chopped tomatoes
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (skipped - you don't need it and you wont miss it)
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon ground fennel (optional)
1 1/2 tablespoons ketchup
Directions
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse. (No, more like prep your onions and carrots first; add in the garlic; put in your ham bone and pork necks; cover with the tomatoes, and then add in the beef broth to cover it all.)
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Again, NO. And I say this because you should ALWAYS put in the beans dead last to keep them from getting mushy (unless they were dried beans, then YES, they would need a good soaking overnight and then a long rinsing to get rid of any leftover sand / grit / etc.)
Same goes for the pasta, put that in at the last hour of cooking. I also added in a good bit of ketchup to "sub" for tomato paste (and when you think about it, theyre not all that far apart) - I think this adds a good bit of depth to the dish.
Once done, fish out the bay leaves and bones with a slotted spoon and throw them out, they've done their job!
So good and warming!
BUT got out the crockpot and: (AllRecipes.com)
https://www.allrecipes.com/recipe/228664/slow-cooker-ham-and-bean-soup/?internalSource=hub%20recipe&referringContentType=Search
Slow Cooker Ham and Bean Soup
Prep
15 m
Cook
8 m
Ready In
8 h 23 m
Recipe By:jroot
Ingredients
1 (8 ounce) package 15-bean soup mix (2 cans pinto beans, rinsed and drained)
1 ham bone
3 pork necks with bones on
2 cups chicken broth (1 box beef broth)
2 cups water (only used 1, its more than enough)
1 onion, chopped
3 carrots, chopped
1 can chopped tomatoes
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (skipped - you don't need it and you wont miss it)
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon ground fennel (optional)
1 1/2 tablespoons ketchup
Directions
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse. (No, more like prep your onions and carrots first; add in the garlic; put in your ham bone and pork necks; cover with the tomatoes, and then add in the beef broth to cover it all.)
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Again, NO. And I say this because you should ALWAYS put in the beans dead last to keep them from getting mushy (unless they were dried beans, then YES, they would need a good soaking overnight and then a long rinsing to get rid of any leftover sand / grit / etc.)
Same goes for the pasta, put that in at the last hour of cooking. I also added in a good bit of ketchup to "sub" for tomato paste (and when you think about it, theyre not all that far apart) - I think this adds a good bit of depth to the dish.
Once done, fish out the bay leaves and bones with a slotted spoon and throw them out, they've done their job!
So good and warming!
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