Navy Bean Soup in the Slow Cooker

By Maverick19

Ingredients

• 1 lb dry navy beans, soaked overnight
• 2 quarts water
• 1 pound meaty hambone
• 1 tsp salt
• 1 cup onion, chopped
• 1 bay leaf
• 3 sprigs celery leaves
• 6 whole peppercorns
• 1/4 cup catsup
• 1 carrot, chopped

Preparation

Step 1

Soak dry beans in water overnight, drain. In morning, put all ingredients in a crock pot and cook on low for 10-12 hours or on high for 6-7 hours. Remove bone, bay leaf, peppercorns and celery sprigs before serving. Taste for salt and add salt to taste. Trim meat off hambone and return to soup.