[charla]

I love this soup, but my family doesn't, so I haven't had it in awhile, but I remember it being very filling and satisfying. And I don't see any reason why you couldn't make it in a slow cooker and cook it on low most of the day. I suppose you might need to adjust the liquid for the slow cooker and not use as much.



Charla’s Navy Bean Soup

1 1b navy beans, soaked either overnight or by quick method, drained and rinsed
1TBSP olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, peeled and diced
3 garlic cloves, minced
1-2 TBSP canned diced jalapeños
6-8 slices of ham, diced
1 qt chicken broth
2 cups water
Salt and pepper to taste
1 bay leaf
1 tsp thyme
Shredded Parmesan cheese to top each serving

Sauté the onion, celery, carrot and garlic in the olive oil until soft. Add the chicken broth, water, navy beans, jalapeños and ham and bring to a boil. Lower heat, cover tightly and simmer for 1 hour. Add salt, pepper, bay leaf, and thyme and continue to simmer, covered for another hour or more until beans are tender. Check the seasonings. Ladle into bowls and top with Parmesan cheese.