Slow Cooker Ham and Bean Soup

 

Ingredients 

• 1 Pound dried great northern beans, soaked in water overnight
• ▢2 carrots, peeled and sliced
• ▢1 Teaspoon rubbed sage, or ½ Teaspoon dried sage
• 8 Cups chicken broth
• ▢3 Tablespoons Dijon mustard
• ▢1 Teaspoon garlic powder
• ▢1 bay leaf
• ▢2 Cups cooked ham, diced
• ▢1 onion, large, diced
• ▢2 Stalks celery, sliced
• ▢1 ham bone, optional
• ▢fresh parsley, chopped, for optional garnish
• ▢salt and black pepper, to taste

Instructions 

• Drain the soaked beans and rinse them. Put them in a 5-quart crockpot.
• Add the ham, carrots, onion, and celery to the crockpot.
• Pour the chicken broth over the ham, veggies and beans, ensuring they’re all covered.
• Add the mustard, garlic, bay leaf, and sage, and stir.
• • Put the ham bone (if using) in the middle of the ingredients.
  • Cover and cook for 8 to 10 hours on low or for 4 to 5 hours on high, or until the beans are tender.
  • Take out the ham bone and cut any excess meat off it. Put the excess meat in the crockpot and set the bone aside.
  Season the soup with salt and black pepper if needed, then ladle into bowls and serve hot, sprinkled with chopped fresh parsley if liked.