Slow Cooker Ham & Navy Bean Soup
What to do when your oven is broken? Slow cook everything. You might have seen some of my posts in the past few weeks in which I had power outages in my condo. My power went out in the middle of cooking Slow Cooker Shredded Beef Tacos, which is looking like it was the fault of power surges related to the oven, because my 2 year old Kitchen Aid convection oven is now toast. It’s pretty frustrating, because not only can I not bake or roast anything, I also can’t use the burners. This means no stir fries, no rice, and no eggs. I’m most frustrated about the lack of eggs, because I eat two hard boiled eggs as my mid-morning snack every day.
Anyway, back to slow cooking…this recipe is similar to my Slow Cooker Split Pea Soup, but with a few more herbs and spices thrown in for good measure. I like my soup very thick, so if you prefer thinner soup, add one more cup of chicken broth.
450g (1 lb) dried navy beans
350g ham, precooked and diced (about 2 cups)
340g (12oz) baby carrots, chopped
3 shallots, diced (or 1 small onion)
4 celery stalks, chopped
2 cloves garlic, minced
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp paprika
1 bay leaf
Black pepper, to taste
5 cups chicken broth (‘no salt added’ or low-sodium)
Layer ingredients in the slow cooker pot in the order listed, adding the broth last. Do not stir. Cover and cook on high for 4 hours or on low for 8 hours until beans are soft.