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Soups and Stews


1 16-ounce package white beans
1 ham bone
3 cups ham, cubed
1 15-1/4 ounce can whole-kernel white corn, not drained
2 14-1/2 ounce cans chicken stock
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon freshly-ground black pepper
3 bay leaves
* Additional water if needed to cover
1 large onion, chopped
3 celery stalks, chopped
3 carrots, diced small
3 garlic cloves, sliced
1 jalapeno pepper, seeded and quartered
2 14-1/2 ounce cans diced tomatoes, pureed
Salt to taste
Sliced green onions for garnish

Soak the beans in cold water to cover overnight. Drain beans
and place in the crock pot with the ham bone. Add corn, chicken
stock, oregano, paprika, chili powder, black pepper, bay leaves,
if using, and additional water or stock, if needed, to slightly
cover. Cover crock pot and cook on HIGH for 3 to 4 hours. Add
the remaining ingredients except ham and green onions, mix well.
Shift cooker to LOW setting and cook for about 5 additional hours.
About 30 to 40 minutes before end of cooking time, remove bay
leaves; mash some of the beans against the side of the liner to
thicken the soup slightly; add the reserved ham cubes and sliced
green onions. Taste, and adjust seasoning if necessary.
Serve as complete meal or over rice. Leftovers freeze well.

crockpot

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