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White Bean Soup

1 lb. small white dry beans (Northern beans work well)
1 hambone with meat attached, optional, or 2 cups ham, chopped
1 c. onion, chopped
2 ribs celery with tops, chopped
2 T. dried parsley, chopped, or 1/3 c. fresh parsley, chopped
1 T. seasoned salt
1 t. freshly ground black pepper
1/4 t. white pepper
1 bay leaf
1 c. carrots, chopped
1 clove garlic, minced
1 (12 oz. ) can evaporated milk (you can use skim evaporated milk to lower the fat content)

Wash and sort the beans. Put all ingredients but the evaporated milk in the slow cooker. Add water to within 1 inch of the top. Cover and cook on low for 8-10 hours. Toward the end of the cooking time, add the can of evaporated milk. Remove the hambone. Cut off the meat, chop it, and add to the slow cooker. Continue to cook just until heated through.

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