- 1 lb. dry navy beans, or dry green split peas
- 1 lb. meaty ham bone, or 1 lb. ham pieces
- 1 to 2 teaspoons salt
- 1/4 teaspoon ground pepper
- 1/2 celery leaves, chopped
- 2 quarts water
- 1 medium onion, chopped
- 1 bay leaf, optional
Soak beans or peas overnight. Drain, discarding soaking water. Combine all ingredients in slow cooker. Cover. Cook on high 8 to 9 hours. Debone ham bone, cut meat into bite-size pieces, and stir back into soup.
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