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Ingredients Jump to Instructions ↓

  1. 3 Cups Water

  2. 1 1/4 Cups Dry navy beans

  3. 1 Medium potato --

  4. 1 Medium carrot --

  5. 1/2" pcs

  6. 1 Stalk celery -- sliced

  7. 1 Medium onion -- chopped

  8. 1 Tablespoon Parsley flakes

  9. 1/2 Teaspoon Dried thyme -- crushed

  10. 1/4 Teaspoon Salt Tabasco

  11. 4 Cups Water

  12. 3/4 Pound Meaty ham hocks OR 2 chicken breasts

Instructions Jump to Ingredients ↑

  1. Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegetables, herbs and tabasco and put into crockpot. Stir in drained beans and 4 c. water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4 1/2 to 5 1/2 hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will freeze well.

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