pondlady
01-19-2007, 02:33 PM
2 c dried navy beans
1/2 c onions, chopped
3 stalks celery, diced
1 ham hock
1 t dried sage
1 bay leaf
1 garlic clove, minced
1/2 t black pepper
2 c chicken broth
Place all of the ingredients in the crock pot. Add enough water to generously cover the beans. Cook on low for 8-10 hours or on high for 5-6. Remove ham hock. Discard fat and bones and return the meat to the soup. This freezes very well and is creamier when it thaws. Makes 8 servings.
1/2 c onions, chopped
3 stalks celery, diced
1 ham hock
1 t dried sage
1 bay leaf
1 garlic clove, minced
1/2 t black pepper
2 c chicken broth
Place all of the ingredients in the crock pot. Add enough water to generously cover the beans. Cook on low for 8-10 hours or on high for 5-6. Remove ham hock. Discard fat and bones and return the meat to the soup. This freezes very well and is creamier when it thaws. Makes 8 servings.