44470Senate bean soup - crock pot
- Feb 26, 2014Senate Bean Soup – Slow CookerAdapted from The American Culinary Federation — Culinary FundamentalsServings: 24Preparation Time: 20 minutesStart to Finish Time: 21 hours 20 minutesSoak: 8 hoursAn easy way to enjoy a great classic soup2 Pounds Navy Beans, Dry4 Quarts Chicken Broth, low sodium3 Each Ham Hock, Smoked2 Tablespoons Vegetable Oil6 Drops Tabasco Sauce, optional1 Cup Carrots, medium dice1 Cup Onion, medium dice1 Cup Celery, medium dice2 Cups Mashed Potatoes, add after the beans are cooked1 Teaspoon Salt, add after the beans are cooked3/4 Teaspoon Black Pepper, add after the beans are cooked1 Teaspoon Thyme, add after the beans are cooked1 Teaspoon Garlic Powder, add after the beans are cooked3 Teaspoons Parsley, dried or 1/4 cup fresh - add after the beans are cookedCover the beans in cold water and soak them for 8 hours or overnight. Drain.In a 7.5 gallon slow cooker combine the beans and ham hocks. Cover plus 1 inch with chicken stock (2 quarts.)Simmer over Low for 12 hours.Remove ham hocks, dice meat from ham hocks and reserve.Pour the oil in a large skillet. Add the onions, carrots and celery and sweat over medium heat for 4 to 5 minutes, oruntil the onions are translucent.Add mashed potatoes. These may be leftovers or even made from flakes (follow recipe on package)Add more Chicken broth to adjust the consistency (2 quarts)Reduce heat to Keep Warm.Add salt, black pepper, thyme, garlic powder, parsley and Tabasco. Stir until well mixed.Serving Ideas: Serve with warm cornbread.Yield: 1 1/2 gallonsPer Serving (2 cups): 216 Calories; 5g Fat (22.0% calories from fat); 15g Protein; 27g Carbohydrate; 10g Dietary Fiber;14mg Cholesterol; 658mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat.