Liquid smoke gives this Ham and Bean Soup Recipe its rustic hickory flavor. Serve this soup year-round with fresh-baked cornbread for a simple and filling traditional meal.
Ingredients
- 3 Cups cooked ham cut into cubes
- 1 Cup dried navy beans
- 1 Cup celery, sliced
- 1 small onion, chopped
- 2 carrots, sliced
- 2 Cups water
- 1/4 tsp dried thyme
- 1/4 tsp liquid smoke
- 1/4 Cup parsley, chopped
Instructions
Combine ham, beans, celery, onion and carrots in a crock pot.
Pour in water.
Season with thyme and liquid smoke.
Stir well to incorporate all the ingredients.
Cover and cook for 10 hours on low.
Garnish with parsley before serving.
Serves 4.
