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Gluten-free Ham & Bean Soup

Recipe by The Pioneer Chicks
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 people
Author Alexa Lehr

Ingredients

  • 2 cups new crop navy beans see post if using regular navy beans
  • 7 cups bone broth or water minus 2 cups if using pre-soaked beans
  • 1 tsp. herb or poultry seasoning
  • 1 tsp. thyme, fresh or dried
  • 1 medium onion, chopped
  • 4 cloves of garlic, crushed
  • 1 lb. ham* or cottage bacon, cubed
  • 1 cup carrots, chopped optional
  • 1 cup celery, chopped optional

Instructions

  • Place all of the ingredients, including the ham or cottage bacon, in a slow cooker. You can saute the onion and herbs in a hot skillet before adding them to the soup, but that step is optional.
  • Turn the slow cooker on high and let the soup simmer for 6-8 hours. Check on the soup periodically and if it is too thick for your liking, stir in more broth or water.
  • The soup is done when the beans are soft. Serve warm!
  • Store leftovers in an airtight container in the fridge or freeze the leftovers for later.

Notes

*NOTE: If using ham on the bone, you can put the whole ham hock (bone included) in the soup. Allow the soup to simmer as directed, and prior to serving remove the ham hock bone. The meat should have cooked and fallen off the bone. Stir the meat pieces into the soup and serve!