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This makes crock pot cooking a win-win scenario since the costs involved in operating a crock pot are far less than the costs involved in managing a cooker or stove generally. Whether gas or electric, your stove and oven are often significant energy hogs. Add to that the fact that you’re not increasing the warmth in your home by conventional means of cooking and you are using less power.

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Unlike vegetables and pans, many crock pot meals are created in one dish. This usually means that there is not going to be mountains of meals to be hand washed or packed into the dishwasher (or in case you’re like me-both) afterwards. You’re able to spend less time cleaning just as you spent time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once tidy is complete you can contact enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for your first superstar.

While there’ll be no 1 size fits all ideal cooking system, crock pot cooking comes very near. In case you’ve got a crock pot collecting dust somewhere at the back of your pantry it’s time to get out it, dust offand dig some amazing summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to ham and bean soup recipe. You can cook ham and bean soup using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ham and Bean Soup:

1. You need 1 lb ham rough chopped
2. Provide 1 lb dried great northern beans
3. Provide 1 gallon homemade ham stock
4. Get 1 cup finely chopped carrots
5. Provide 1 cup finely chopped celery
6. Get 2 bay leaves
7. Provide 2 tbsp dehydrated onion flakes
8. You need 1 tsp granulated garlic
9. Take 1/2 tsp white pepper
10. Take 1 tsp dried thyme
11. Provide 1 tbsp Organic No-Salt Seasoning (Costco brand)

Instructions to make Ham and Bean Soup:

1. Soak the beans overnight in cold water.
2. Finely chop the carrots and celery into pieces no larger than a 1/4 inch. They should be about the same size as the beans.
3. Rough chop ham into about one inch chunks. Combine all ingredients and simmer for at least 4 hours until the beans are tender.
4. Once the beans are tender and the broth has started to become a bit cloudy from the beans starting to breakdown use the back of a ladle and mash a few times. This will add a slightly thicker creamier texture, an immersion blender can be used too. Serve with biscuits or cornbread.

Hearty chunks of ham, buttery beans and veggies in a savory broth makes this a comforting winter supper. If you're looking for recipes to use up all your leftover Christmas ham, this is one of the best around! The challenge I have with blogging a soup recipe is that I never seem to make it the same way twice and I usually do not measure anything. It's always just a little of this and that and what ever I have on hand. I didn't have any split peas to make split pea soup, but I did have navy beans.

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