Slow Cooker Yankee Bean Soup

Mmmmm. Delicious, healthy, easy, economical, and simple... what more could you want? This traditional northern bean soup is a snap to put together and simmers all day while you're at work. Nothing needs pre-cooking, literally everything goes from the pantry right into the slow cooker. All you do is ladle it up, dunk in some Golden Corn Muffins, and enjoy. Now if you can just talk someone else into doing the dishes - you've got the perfect evening meal!

2 cups dried navy beans, washed and picked over

4 cups chicken broth or stock

1/2 cup diced ham

1/2 large (yellow or white) onion

1 stalk celery

1 carrot

2 bay leaves

dash Worcestershire sauce

1/2 teaspoon black pepper

Turn the slow cooker on to "High". Dice the onion, celery, and carrot finely and add to slow cooker along with all the other ingredients. Stir to mix well, cover and allow to cook for 30 minutes or so (this high heat at first gives the soup a great head start). Then turn the dial to "Low" and allow to cook 8 hours (or up to 12 hours). That's it! Remove and discard the bay leaves.

Serves 6 - 8.

Slow Cooker Yankee Bean Soup

*Notes:

Notice I didn't include salt in the ingredients? That's because chicken broth, ham, and Worcestershire sauce contain plenty of salt.
Serve this the traditional upper Mid-Western way: Place a square of corn bread in a large bowl, ladle on a generous portion of soup, and garnish with freshly chopped scallions (green onions).
This soup can go vegan in a snap:
- substitute vegetable broth for the chicken broth (or use water)
- omit the ham
Transform the leftovers into the tastiest bean burgers ever. Just drain the liquid, smash with a potato masher, add an egg and 2 tablespoons flour, form into burgers, and saute in a little oil.
This recipe isn't limited to navy beans. Try pintos, limas, black, and even lentils for a change of pace. Try using smoked sausage (or chorizo) instead of ham, too.
This soup is fiber-rich and incredibly heart-healthy.....so make it often!