Navy Bean Soup {Crock pot Method}

Printed from healthyfamilycookin.blogspot.com

INGREDIENTS:

2 Cups dried navy beans

12 Cups water

1 meaty ham bone, 2 lbs. ham shanks or 2 lbs. smoked pork hocks

2 large potatoes, washed and diced (peeled or unpeeled, your choice)

2 tsp. salt

1/2 tsp. pepper

1 large onion, chopped (1 Cup)

2 medium stalks celery, chopped (1 Cup), optional

1 clove garlic, finely chopped

2 Cups cooked and pureed pumpkin or other winter squash

DIRECTIONS:

Place all ingredients in a crock pot. Cook on low heat for 8-10 hours or high heat 4-6 hours until beans are tender. Just before serving, remove ham bone, chop meat and return to the soup. Serve warm.

*Note: This soup also makes great leftovers and it freezes well.

Recipe Source: healthyfamilycookin.blogspot.com