Ham and Navy Bean Soup the Editors of Publications International, Ltd.
Makes 8 servings
|8||ounces dried navy beans, rinsed and sorted|
|1||medium yellow onion, chopped|
|2||stalks celery, finely chopped|
|1-1/2||teaspoons dried tarragon leaves|
|1/4||teaspoon black pepper|
- Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.
- Combine beans, 6 cups water, ham bone, onion, celery, bay leaves and tarragon in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
- Discard ham bone and bay leaves; stir in salt and pepper.
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