Navy Bean Soup

This recipe joined my collection in the spring of 2009. We had a ham for Easter and I didn't want to just throw away the bone.

This soup is super simple and very delicious!

Ingredients

2 c. dried split peas or navy beans (I've also used pinto and a mixture of other beans)
6 c. water
2 chopped carrots
1 lg onion, chopped (didn't have any, so just used some onion powder and it was still delicious)
ham bone
1 t. thyme
1 t. basil
salt
pepper

Directions

1. Rinse peas thoroughly.
2. Combine all ingredients in a crock pot.
3. Cook on low for 8-10 hours.
4. Remove bone, cut ham off and return to soup. Discard bone.

OR

1. Soak beans overnight.
2. Combine all ingredients.
3. Bring to a simmer. Cook for 2 hours or until beans are tender.
4. Remove bone, cut ham off and return to soup. Discard bone.

Goes wonderfully with cornbread!