This recipe comes from my other grandmother, Grandma Baker. I remember having this when I was growing up. It was always so hearty and belly warming. We especially like it with a some ketchup squeezed on the top. Sounds weird but it works, trust me.
Drain the beans that you soaked overnight. Add all the ingredients into a slow cooker. I start it on high for about 30 minutes to get it going and then turn it down to low for 6-8 hours. Alternately you can cook it on high for 4-6.
When the ham falls off the bone, it’s done. Break up the ham in the soup, remove any bones, and remove the sprig of rosemary (the leaves should have fallen off into the soup). Taste for seasoning and add more salt and pepper if needed. I added fresh parsley before serving.
Serves 8-10 easily.
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I made this over the weekend. I omitted the carrots because I was trying to keep the carbs down. I used a slow cooker to make it. It was delicious. At first I was put off by the smell of the chicken broth, but it turned out great. I did add a bay leaf about half way through cooking.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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