White Bean Soup

I like soups that are thick and hearty, and this one fits the bill. This is also good soup for throwing everything in the crockpot and blending at the end. I’m using the leftover hambone from Easter, but it would be great with bacon or a hamhock if you don’t have a hambone. This, like most dried bean recipes, is a great money saving recipe.  I like to serve this with cornbread and a big salad.

White Bean Soup

1 pound small white beans, soaked overnight
1 onion, chopped,
1 leftover hambone
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
3 small new potatoes, diced
2 bay leaves

In a crockpot, add the rinsed and drained (soaked) white beans. Stir in all of the other ingredients, then add about 5 cups of water.  Cook for about 10 hours on low [did you know pinto beans take the least amount of time, and these small white beans some of the longest to become tender] or 6 hours on high.  When beans are soft, remove the hambone and bay leaf, puree a few cups of the bean mixture in a blender or with an immersion blender.  I still like it fairly chunky.  Serve with leftover chopped ham sprinkled on top, if desired. The soup will thicken slightly upon sitting.

shared at $5 Dinners, Pennywise Platter, and Tempt My TummyTuesday