Old Fashioned Bean Soup for Crockette
Warm, hearty, and brimming with rustic charm, Old Fashioned Bean Soup for Crockette is the ultimate comfort food for chilly days. This slow-cooked recipe combines tender dried navy beans, smoky ham hock, and a medley of aromatic vegetables like onion, carrot, and celery. Enhanced with garlic, thyme, and a bay leaf, this soup develops a deeply satisfying flavor profile over six hours of simmering in a small slow cooker. Minimal prep work makes it ideal for busy weeknights, and the addition of shredded ham at the end ensures every bite is rich and wholesome. Garnish with fresh parsley for a pop of color, and serve with crusty bread for a meal that's as nourishing as it is delicious. Perfect for fans of old-fashioned soup recipes, this is a true classic you'll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 4 cups Water
- 1 piece Smoked ham hock
- 1 medium Onion, finely chopped
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 2 cloves Garlic cloves, minced
- 1 leaf Bay leaf
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
1. Rinse the dried navy beans thoroughly under cold water and remove any debris or damaged beans.
2. Place the beans in a large bowl and cover them with water (about 2 inches above the beans). Allow them to soak overnight, or for at least 8 hours.
3. Drain and rinse the beans under cold water, then transfer them to the crockette or small slow cooker.
4. Add 4 cups of water to the slow cooker along with the smoked ham hock.
5. Stir in the chopped onion, diced carrot, diced celery, minced garlic, bay leaf, and dried thyme.
6. Cover the slow cooker with its lid and set it to low heat. Cook for 6 hours, stirring occasionally to ensure the beans don’t stick to the sides.
7. About 30 minutes before the soup is done, add the salt and black pepper. Stir well to combine.
8. After 6 hours, check the beans for doneness. They should be tender but not mushy. Adjust the seasoning to taste, if necessary.
9. Remove the ham hock from the slow cooker, discard the bone, and shred the meat. Return the shredded meat to the soup and stir to combine.
10. Serve the soup hot, garnished with fresh parsley if desired. Enjoy with a slice of crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 16.0 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5059 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
