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Author Notes: This soup (or almost stew if served the day after making) is pretty traditional in my family. You must season your beans with mint (and a little paprika doesn't hurt either). Normally I would stand over the stove and make it in a pot, but recently adapted it to the slow cooker for an almost hands free experience. —inpatskitchen
Makes about 6 servings
- 1 pound dried Great Northern beans
- 1 very meaty ham bone and 2 cups of cubed ham (one inch cubes) Note: If you can't get your hands on a ham bone just add another cup of ham cubes.
- 1 large onion
- 2 medium carrots
- 2 stalks celery
- 3 large cloves of peeled garlic
- 1 tablespoon dried mint leaves
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon crushed red pepper flakes(or less if you're not a heat freak)
- 6 cups low sodium chicken broth
- Salt and pepper to taste (optional)
- The night before making, soak your beans by placing them in a bowl and covering with water. The next day drain and rinse them before starting your soup.
- Place the soaked beens in a six quart slow cooker. Chop the onion, carrots and celery in large pieces and place them in a food processor along with the garlic cloves and process until the mixture is finer than a small dice. Stir this into the beans.
- Stir the mint, paprika and crushed red pepper into the chicken broth. Add the ham and ham bone to the beans and pour the broth mixture over.
- Set your slow cooker on low for 8 hours and enjoy your day. Once the eight hours has elapsed, check to make sure your beans are nice and creamy. Remove the ham bone from the pot to cool a bit and then remove the meat from it and return (the meat) to the pot.
- Scoop out about 1 to 1 1/2 cups of the beans, place in a shallow bowl and take a fork and smash them until creamy. Return the beans to the pot. Taste to see if you need to season with salt and/or pepper.
- This recipe was entered in the contest for Your Best Hands-Off Recipe