Great soup in winter time. No overnight soaking.

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Name: Navy Bean Soup in the Crock Pot
Prep time: 30 min
Total time: 6 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 cups dried navy beans; 1/2 cup onion chopped; 3 stalks celery diced; 1 ham hock; 1 teaspoon dried sage; 1 bay leaf; 1 garlic clove minced; 1/2 teaspoon black pepper; 1 (16 ounce) can chicken broth

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INGREDIENTS

2 cups dried navy beans
1/2 cup onion ; chopped
3 stalks celery ; diced
1 ham hock
1 teaspoon dried sage
1 bay leaf
1 garlic clove ; minced
1/2 teaspoon black pepper
1 (16 ounce) can chicken broth

Servings

INSTRUCTIONS

Place all of the ingredients in the crock pot.

Add enough water to generously cover the beans.

Cook on low for 8-10 hours or on high for 5-6.

Remove ham hock.

Discard fat and bones and return the meat to the soup.

NOTES

Everyone in the family likes this one. It freezes very well and is creamier when it thaws.

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Nutrition

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Serving Size: 1 Serving (608g)
Recipe Makes: 8 Servings

Calories: 925
Calories from Fat: 379 (41%)

Amt Per Serving		% DV

	Total Fat 42.1g	56 %
	Saturated Fat 24.3g	121 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 2.5g
Cholesterol 165.6mg		51 %
Sodium 809.4mg		28 %
Potassium 2341.8mg		62 %
Total Carbohydrate 85.6g		25 %
	Dietary Fiber 14g	56 %
	Sugars, other 71.5g
Protein 53.9g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 925

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