Tonight's Sunday Supper featured White Bean Soup, Ham Steak, Cheese Slices and Sweet Yellow Cornbread.
I love White Bean Soup! There are various ways that I make it and all very different. One of my favorite recipes is simple and is very tasty! I like to leave it vegetarian and you can add the meat as the side item. This keeps it from being so salty and not all meals need meat. However, my husband seems to think that he needs to have meat at all meals!
Crock pot White Bean Soup Recipe for tonight:
3 cans of Bush's Great Northern Beans (drain the juice) (Bush's is the best)
1 White Onion
10-12 small chopped Baby Carrots
1 can Hunts Tomato, Celery & Onion (I use this in so many things)
Lowry's Garlic Pepper (This is my "go to" ingredient)
1 cup water
Drain the Bush's White Bean Cans and dump into Crock-Pot
Chop about 1 handful -- ( 1/2 cup) of white onion and put on top
Chop the Baby Carrots (about 10 small ones) or 1 large carrot - chop small and add to Crock Pot
Pour the 1 can of the Hunts Tomato, Celery & Onion on top of the above ingredients in Crock-Pot
Sprinkle about 1 teaspoons of Salt and Black Pepper - as soup is cooking I do the "taste" test and add more. ,,,,,,,,,,generally I add in more Black Pepper as it simmers.
Sprinkle in the Lowry's Garlic Pepper (about 5-6) good sprinkles. Again, add more as it simmers
Add in about 1 cup of water.
Simmer on low for about 4-5 hours.
This soup is delicious and goes great with The Sweet Yellow Cornbread Recipe we have!
You can eat the soup like I do by itself or serve a heated ham steak on the side and a couple slices of cheese to make my husband's version of a hearty meal!