Description
A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.
Ingredients
- 1 pound dry garbanzo beans
- 1 meaty ham bone
- 10 new potatoes, halved
- 5 carrots, chopped
- ½ cup frozen corn
- ground black pepper to taste
Instructions
- Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- The next day
- rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker
- and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low
- and cook for 8 hours.
- Skim any foam from the top of the soup
- and remove the ham bone. Strip as much meat as possible from the ham bone
- and return the meat to the slow cooker; discard the bone. Stir in potatoes
- carrots
- frozen corn
- and black pepper to taste. Set the cooker on Low
- and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).
Prep Time: 20 mins
Cook Time: 10 hrs
Total Time: 18 hrs 20 mins
Servings: 6