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44470Senate bean soup - crock pot

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  • stan sharman
    Feb 26, 2014
      Senate Bean Soup – Slow Cooker
      Adapted from The American Culinary Federation — Culinary Fundamentals
      Servings: 24
      Preparation Time: 20 minutes
      Start to Finish Time: 21 hours 20 minutes
      Soak: 8 hours
      An easy way to enjoy a great classic soup

      2 Pounds Navy Beans, Dry
      4 Quarts Chicken Broth, low sodium
      3 Each Ham Hock, Smoked
      2 Tablespoons Vegetable Oil
      6 Drops Tabasco Sauce, optional
      1 Cup Carrots, medium dice
      1 Cup Onion, medium dice
      1 Cup Celery, medium dice
      2 Cups Mashed Potatoes, add after the beans are cooked
      1 Teaspoon Salt, add after the beans are cooked
      3/4 Teaspoon Black Pepper, add after the beans are cooked
      1 Teaspoon Thyme, add after the beans are cooked
      1 Teaspoon Garlic Powder, add after the beans are cooked
      3 Teaspoons Parsley, dried or 1/4 cup fresh - add after the beans are cooked

      Cover 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, or
      until 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 gallons

      Per 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.