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Smoked Sausage and Navy Bean Soup Recipe

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This recipe for Smoked Sausage and Navy Bean Soup is from *, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chicken broth
1 lb. dried navy beans, sorted and rinsed
2 ham hocks (about 1 lb. total)
2 onions diced
1 cup diced carrots
1 cup diced carrots
1 cup diced celery
1 can (about (14 oz.) diced tomatoes
2 tbsp. tomato paste
2 cloves garlic minced
1 bay leaf
1 tsp. dried thyme
1 beef smoked sausage (16 oz.) cut into 1/2 inch rounds)
Directions:
Directions:
Bring broth to a boil in large sauce pan over medium high heat cover reduce heat to low. Place beans in CROCK POT
Add ham hocks, onions carrots, celery tomatoes, tomato paste, garlic, bay leaf and thyme. Carefully pour in hot broth.

Cover cook on high 8 to 9 hours or until beans re tender. Remove and discard bay leaf. Remove ham hocks let stand until cool enough to handle.


Remove ham from hocks, chop and return to CROCK POT. Stir in sausage cover. Cook on high 15 to 30 minutes longer or until sausage is heated through.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes cook Crock Pot 8 hrs.

 

 

 

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