Hearty Bean Soup Recipe

By traciesparks

This soup is convenient to simmer all day in a slow cooker and your family will love it.—Alice Schnoor, Arion, Iowa

We followed this recipe exactly except we did not have parsnips, so we used little red potatoes (cubed). Very tasty the first nite, but the second nite is was OUTSTANDING!! Will make again and make it a day ahead of time to get the full flavors!! Corn bread is the perfect way to complete this meal.

Ingredients

• 3 cups chopped parsnips
• 2 cups chopped carrots
• 1 cup chopped onion
• 1-1/2 cups dried great northern beans
• 5 cups water
• 1-1/2 pounds smoked ham hocks or ham shanks
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon hot pepper sauce

Details

Servings 6
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender.

Remove meat and bones when cool enough to handle. Cut meat into bite-size pieces and return to slow cooker; heat through. Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 608 calories, 27 g fat (10 g saturated fat), 124 mg cholesterol, 916 mg sodium, 48 g carbohydrate, 14 g fiber, 43 g protein.

Hearty Bean Soup published in Taste of Home December/January 1997, p17