Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs dry assorted beans ((I used a 20 oz bag of 15 bean soup mix))
  • 1 ham bone or ham hock ((I used 15 oz)*)
  • 5 carrots (peeled and diced small)
  • 3 celery ribs (diced small)
  • 1 large onion (diced small)
  • 2 tsp minced garlic
  • 1.5-2 cups ham steak (diced *)
  • 1 tsp salt
  • 1/4 tsp pepper

Instruction

  • Pour dry beans into a bowl or pitcher and cover with at least 2 inches of water above the beans to soak over night. Check to see if you need to add more water to keep the beans covered before going to bed.
  • Drain the beans and then use fresh water to boil them for 10 minutes. Drain the beans again and then pour them into a slow cooker. Nestle the ham bone into the center of the beans. Add water until the beans are covered by an inch. Cook on high for 6 hours or low for 10.
  • Half way through the cooking time, stir in the carrot, celery, onion and minced garlic.
  • With 15 minutes left of cook time, take out the bone, cut off any usable meat and add enough of the diced ham to total 2 cups. Stir the meat in along with the salt and pepper to finish cooking.