Cook time: 6 Hr Prep time: 15 Min Serves: Crock pot full

Doing a Daniel fast, checking out recipes that fit into the criteria. This soup was so much yummier than I anticipated. I didn’t change a thing, except I may have added a bit more garlic. I can get a bit enthusiastic with garlic! So thankful for the excellent recipes on AllRecipes!

I loved this recipe. I did a “quick soak” of my dried beans (cover beans with water, bring to a boil, cover, remove from heat, and let them sit for one hour). While they were soaking, I cooked 2 ham hocks in the chicken broth (that’s what I had on hand). I didn’t have any “soul seasoning”, but I looked it up and just sprinkled those ingredients into it. I didn’t have time for the slow cooker, so I just cooked them on top of the stove. These were probably the best beans I’ve ever cooked. Next time, I’ll try it in my slow cooker. My new favorite recipe.


1 large onion, chopped

1 Tbsp olive oil

6 clove garlic, chopped

2 lb dry northern beans

4 c water

4 c chicken broth or stock

1 tsp chicken bouillon paste optional, it adds flavor

1 c baby carrots

Salt and pepper to taste

1 Tbsp herbes de provence

1 meaty ham bone or a couple meaty ham hocks

Directions :

1. Place oil in bottom of slow cooker, add onion, garlic and carrots. Next add ham bone, beans, seasonings, broth and water. Stir in bouillon.

2. Cook on high for 6 hours adding more broth or water as beans absorb. Cook until beans are desired tenderness.

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