Jeanne's Homemade Mixed Bean Soup in a Crockpot or Slow Cooker

32 oz unsalted chicken broth (reduced salt if unsalted not available.)

16 oz water

2 cups dried beans (I use a mix of great northern & the mixed beans you can find packaged)

1/4 ham steak (or bacon or leave out)

about 9 baby carrots, chopped

I used a packet of dried soup mix but you could also use a med - lg onion, diced instead ... or even scallions.
1 clove garlic - chopped
1 whole bay leaf (remove before serving)
1 Tbl honey
1 Tbl lemon juice
1/8 tsp grated nutmeg - less if using dried - I grate my own

about 4 Tbl chopped parsley (I don't use dry so can't advise on that)

Wonderful the first time -- even better when reheated. There's just the two of us so I freeze in small batches any not eaten the first night. I do this with all of my soups for my go-to-don't-feel-like-cooking- tonight instead of take out.

Rinse dry beans.
** Dice onion **(if using raw instead of soup mix)
Dice baby carrotts
Chop parsley (if adding fresh)
Chop garlic
Using 1/4 ham steak or about 4 pcs chopped cooked bacon, put ham steak in whole for now (or) cook bacon & drain grease before adding to soup mix.

Place all ingredients into crock pot (slow cooker) whatever you know it as. Let it cook on high for 6 -8 hours.

When ready to eat, remove ham steak piece & dice. Your choice here - leave it out while you blend soup or put it back into the soup to blended completely with soup.

I use a hand blender & blend ingredients until almost smooth, leaving a few small 'chunks)


Serving Size: 6 cups or 1 cup/serving = 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user ONCE_AGAIN1.