Makes 6 servings
1 (14.5 oz) can Great Northern beans, rinsed and drained
1/4 cup lentils
2 cups cubed ham
5 cups water
3 tsp chicken bouillon granules or 1 1/2 tsp Shirley J chicken bouillon
1 bay leaf
1 cup diced celery
1 cup diced onion
1 Tbsp tomato paste
3 garlic cloves, minced
1 Tbsp dried parsley
1/2 tsp ground mustard
1/2 tsp chili powder
1 Tbsp Worcestershire sauce
1. Place beans, lentils, ham, water, bouillon, celery, Worcestershire sauce and bay leaf into slow cooker.
2. Place onion, tomato paste, garlic, parsley, ground mustard and chili powder in microwave safe bowl. Microwave for 4-5 minutes, stirring every minute, until onions are soft. Transfer mixture to the slow cooker.
3. Cover and cook on LOW for about 6-8 hours. Pepper to taste and add additional seasonings, if needed.
This was a chunky broth soup. I loved all the beans, lentils, ham and celery chunks. Mine was perfectly seasoned at the end of cook time and didn’t need anything else. This is a great recipe to use with leftover ham. 3 stars.
Miss Slick One says
I always fail to come in here & tell you how much I enjoy your blog – you are open & honest about your recipes and I love that. If something is nasty, you let us know! LOL
And you're like me, you love to try something new.
THANK YOU for what you do.
I tell EVERYONE about your website, so I hope that always brings you new Followers : )
Especially new cooks & new slow cooker owners.
Have a beautiful week!
Phyllis Adelle Sherer in SC