Hearty, cozy and just so easy! The crockpot does all the work for you. Perfect to use up that leftover hambone!
Los Angeles apparently has a winter season. It’s been in the 80s all week until it finally hit 59 degrees today. And when you live in Southern California, 59 is cold. Like parka, sweater-weather-Ugg cold.
And then you curl up on the couch with this cozy soup, easily made courtesy of your crockpot.
I’m serious. You’ll simply dump everything right in there – the hardest part is dicing up your veggies.
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
HOW TO MAKE:
Rinse and sort the beans for any pebbles.
Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.
Cover and cook on low about 8 hours, until beans are tender.
Remove ham bone, shanks or hocks and pull off the meat.
Add meat to the crock pot and mix.
Serve with cornbread.
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