This has got to be the best soup. It is basic in its ingredients and prep and leaves you feeling full and is a great comfort soup. I remember this soup as a staple in our home as a child. It smelled so good when my Mom would make it and it always hit the spot. This is a recipe from my Grandmother. I am sure when she had this cooking on the stove it had the same effect on her household as it did my Mom's and now mine.
My Grandmother's Ham and Bean Soup Recipe:
Pinto beans, northern white beans and kidney beans.
*Your choice on quantity.
14oz can of diced tomatoes
Seasonings to include: salt, chili powder, cumin, garlic and onion.
You can chose to soak the beans over night or do the quick soak method. I do the quick soak. I let my beans soak in a pot of water for an hour and then drain and rinse. Fill the pot back up with fresh water and place the beans back into the pot. I then boil the beans for a 1/2 hour and then add the ham hock and continue to boil for another 1/2 hour. At this point I pour the whole pot into my crockpot and turn on high. Season with salt, chili powder, cumin, garlic and onion. (Sometimes I do fresh onion and garlic chopped and then sauteed in olive oil and add the sauteed onion and garlic to the crockpot.) Keep in mind here that your seasoning amounts will depend on how big a batch of soup you are making.
Add 1) 14oz can of diced tomatoes with juice. This is good for 2 to 4 cups of beans. Again if you chose to do a larger batch then 2 to 4 cups of beans you might want to add another 14oz can of diced tomatoes.
You will also want to add a bit of water to the bean mixture if the mixture seems too thick.
Cook time in crockpot is approx. 3 to 4 hours.
|Beans and ham hock waiting to become soup.|
That's it. Check your settings on your crockpot. I set mine on high and walk away.
|Bean Soup and Broccoli salad. Yum.|