It’s November, and the weather is cooling down. Now is the time for crockpotting on the weekend, and packing the results for weekday brown bag meals.
Here is a delicious bean soup that my husband made just this weekend, using his 6 quart crockpot. Easy to make and easy to freeze.
CROCK POT HAM & BEAN SOUP (6-8 servings)
You will need a 5-6 quart crockpot.
- 16 oz. Sprouts 15 bean mix (get from open bins in the dried food section at Sprouts), soaked overnight in 4 quarts water and then drained
- 32 oz. canned vegetable broth
- One cup water
- 2 hamhocks
- 1 onion, diced
- 1 teaspoon garlic salt
- 1/2 tsp. Crushed red pepper flakes
- 1 15 oz. can diced tomatoes
1.Soak beans overnight in 4 quarts water. Pour the mixture into a sieve or colander, letting the water drain.
2.Place the drained beans and next six ingredients in the crockpot.
3.Cook five hours on High.
4.Remove ham hocks, debone, and add meat to pot. Throw out the bones.
5.Add canned tomatoes and cook for additional 30 minutes on High.
This dish freezes well and can be re-heated in the microwave. It stays hot in a steel thermos and can be heated in a Crockpot Lunch Warmer or Hotlogic thermal bag (see “Gadgets/Equipment” section on “Menu”).