When I first read this recipe for Congressional Bean Soup I thought hmmm, not sure if I’ll like this. But it is now my favourite soup! My kids like it too and I have been known to blend it up for babies or strain a bit for finger food.
Preparation Time: 0
Cooking Time: 0
Yield: 0
Description:
I’ve adapted the original recipe from Crockery Cookery to adjust for my family.
Ingredients:
8 cups water
1 lb dried small white beans
1 meaty ham bone OR 2 cups diced cooked ham
1 cup finely chopped celery
1 onion finely chopped
3-4 carrots finely chopped
1 large potato peeled and chopped
2 tablespoons chopped fresh parsley
1 teaspoon salt
¼ teaspoon pepper
Directions:
1. It’s traditional to presoak dried beans but being the busy mom I am who’s throwing things into the slow cooker in a daze in the morning, I have yet to plan a pre-soak, and the soup has always turned out. So if you’re inclined, presoak in boiling water for an hour, drain and dump into the slow cooker OR just put them in as is!
2. Add everything together and cook on low ALL day 10-12 hours. If you used a bone, pull it out when the soup is almost done, cut the ham into small bitesize pieces and turn the meat into the soup.
3. Serve soup hot. This recipe makes about 6-8 servings.
Awesome with Quick biscuits or Quick Beer Bread.
