Ingredient:
1 lb dried navy or great northern beans
1 large onion, diced
3 celery stalks, diced
4 cloves garlic, minced
2 carrots, peeled and diced
1 ham hock or leftover ham bone
2 bay leaves
4 medium potatoes, peeled and diced
1 tbsp dried oregano
8 cups Progresso Chicken Cooking Stock or broth
2 cups chopped cooked ham
Salt and pepper, to tasted
Sliced green onions, for garnish
Method:
In the basin of a slow cooker, combine the beans, onion, celery, garlic, carrots, ham hock or ham bone, bay leaves, potatoes, and oregano.
Pour in the stock or broth and cover the slow cooker. Cook on high for 4-6 hours or low for 6-8, or until the beans and potatoes are tender.
Using an immersion blender, blend the soup just slightly to add to the creamy base.
Serve topped with sliced green onions. Yields about 1 1/2 cups per serving.
1 lb dried navy or great northern beans
1 large onion, diced
3 celery stalks, diced
4 cloves garlic, minced
2 carrots, peeled and diced
1 ham hock or leftover ham bone
2 bay leaves
4 medium potatoes, peeled and diced
1 tbsp dried oregano
8 cups Progresso Chicken Cooking Stock or broth
2 cups chopped cooked ham
Salt and pepper, to tasted
Sliced green onions, for garnish
Method:
In the basin of a slow cooker, combine the beans, onion, celery, garlic, carrots, ham hock or ham bone, bay leaves, potatoes, and oregano.
Pour in the stock or broth and cover the slow cooker. Cook on high for 4-6 hours or low for 6-8, or until the beans and potatoes are tender.
Using an immersion blender, blend the soup just slightly to add to the creamy base.
Serve topped with sliced green onions. Yields about 1 1/2 cups per serving.
