Click on a category to see more recipes in this category
Ingredients
1 (16 oz) Package white beans
1 Ham bone
3 Cups ham, cubed
1 (15 1/4 oz) Can whole-kernel white corn, not drained
2 (14 1/2 oz) Cans chicken stock
1 Tablespoon dried oregano
1/2 Teaspoon paprika
1/2 Teaspoon chili powder
1/2 Teaspoon freshly-ground black pepper
3 Bay leaves
* Additional water if needed to cover
1 Large onion, chopped
3 Celery stalks, chopped
3 Carrots, diced small
3 Garlic cloves, sliced
1 Jalapeno pepper, seeded & quartered
2 (14 1/2 oz) Cans diced tomatoes, pureed
Salt to taste
Sliced green onions for garnish
Instructions
Soak the beans in cold water to cover overnight. Drain beans and place in the crockpot with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover crockpot and cook on HIGH for 3 to 4 hours. Add the remaining ingredients except ham and green onions; mix well and cook on LOW for about 5 additional hours. About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary. Serve as complete meal or over rice. Leftovers freeze well.