Great Northern Bean, Ham & Vegetable Chowder 13, Native American
Recipe: #18732
April 30, 2015
Categories: Soups and Stews, Beans, Pork, Ham, Vegetables, Native American, Fall/Autumn, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes more
"The beans need to soak overnight, I think you could just chuck all of the ingredients into crock pot, I'm putting that option"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (489.9 g)
- Calories 389.1
- Total Fat - 11.7 g
- Saturated Fat - 3.4 g
- Cholesterol - 60.1 mg
- Sodium - 1616.7 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 8.4 g
- Sugars - 5.9 g
- Protein - 27.3 g
- Calcium - 51.8 mg
- Iron - 3.2 mg
- Vitamin C - 25.3 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Soak beans overnight in water to cover by 2 inches.
Step 2
Drain beans.
Step 3
Add water to cover beans by 1 inch.
Step 4
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. (or put everything in crock pot here )
Step 5
Remove ham bone from beans and let cool.
Step 6
Add all other ingredients.
Step 7
Remove ham from the bone and return ham to the bean mixture.
Step 8
Cook until vegetables are tender, about 30 minutes to 1 hour.
Step 9
Freezes well.
Tips & Variations
No special items needed.
1 Reviews
You'll Also Love
