Navy Bean and Ham Soup


It’s so good, people.

And cheap! Who doesn’t like cheap?

The best part: the majority of it cooks in the Crock Pot, so it’s very low maintenance.

1 pound dry navy beans

1 red onion, chopped

5 stalks celery, chopped (in this picture, I didn’t have any celery, but I had leftover asparagus so I used that instead–the beauty of SOUP!)

5 carrots, chopped

10 strips bacon, cooked and sliced thinly

1 pound ham, sliced thin (almost any kind works)

2 tbsp. concentrated ham broth (I just discovered this, and it’s heavenly. If you can’t find it, you can use chicken broth. If you use liquid, just pour in the whole box.)

1 tsp. salt

1 tsp. pepper

1 package dried onion soup

1 jalapeno, chopped (optional)

water to cover beans

Directions: Rinse and clean beans. Pour into Crock Pot. Add the other ingredients, and fill most of the way with water. Put Crock Pot on low. Let cook 8-10 hours, until beans are tender. Serve with cornbread.