1 meaty Ham bone
1 large Onion, diced
2 carrots, diced
3 stalks Celery, diced
1 (16 ounce) bag dried White beans, rinsed (Great Northern or Cannellini)
3 Garlic cloves, minced
6 cups Water
3 Bouillon cubes, vegetable or chicken
1 teaspoon Salt
1/2 teaspoon Pepper
2 dried Bay leaves
Place all ingredients in the crock pot and stir to combine. Add more water as necessary to make sure that beans are completely covered. Cover and cook on low for 8 hours or until the beans are tender. Remove the bay leaves. Remove any meat from the ham bone and dice. Return to the crock pot and stir into soup. To freeze: Allow soup to cool completely and package in a freezer container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight. Warm in the microwave or saucepan until heated through. You can use prepared vegetable or chicken broth in place of the water and bouillon cubes.
Instant Pot instructions: Combine all ingredients in Instant Pot. Cover and seal. Cook on high pressure for 45 minutes. Allow pressure to naturally release for 15 minutes. Release remaining pressure. Remove bay leaves and pick meat from bone. Chop and return to soup.
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The Kissel-Kestner Family Cookbook
Non-FictionA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
