Slow-Cooker Ham and Northern Bean Soup

Slow-Cooker Ham and Northern Bean Soup

It's Super Bowl Sunday. And what am I doing? Why, watching Netflix, of course! I am also making some delicious Ham and Northern Bean soup. I had read quite a few recipes and here is what I ended up deciding on including in my recipe.  

One recipe called for basically double of the beans/ham... and I thought, well I'd love to have leftovers - I'll do that. Well whoever wanted to do that must have had a crockpot that can feed a stinking army! (I didn't find this out until after I'd soaked two bags of beans only to discover there's never going to be enough room in my normal-person crockpot!) 

On the plus side, I ended up with a second batch of this I put in a freezer bag! I put everything in except the water and spices and wrote the cooking directions on the freezer bag.

2 Cups (1 Bag) Northern Beans, Dry
1 lb Pre-cooked ham or smoked ham (I used honey ham)
1 Onion, finely chopped
2 Cloves Garlic, minced (from the jar works just fine)
1 Teaspoon Kosher Slat
1 Teaspoon Black Pepper
Just a pinch Ground Cloves
12 Cups Water

Start with soaking the beans overnight according to the directions on the bag. 

Then in the morning, chop up the ham, onion, and garlic. Dump everything in the crockpot and cook for about 8 hours on low. 

(The cornbread in the picture was just Jiffy mix with one extra egg, a little less milk, and a couple tablespoons of honey)

Derek's rating: 5/10.  Note: use less cloves next time.