It's been a while since I've made a soup THIS delicious. No, seriously. My husband is very honest. He tells it like it is....even when I don't want to hear it. He said, and I quote, "Usually your soups are just, well....they just taste 'blah.' (Gee, thanks honey! LOL) This time, however, I heard "wow, this is good!" at least 6-7 times. It was so good there are absolutely no leftovers after the second night! Not a drop. I'm pretty sure he licked his bowl clean as well...just sayin'!
How did I make this delicious magic happen? It complicated, really.....no, not really. Honestly, I grabbed some beans from my cupboard, took a ham bone from Christmas out of my freezer and added in some veggies from my fridge. The rest, well, it magically just all came together PERFECTLY! I would give this soup a 10/10.
Am I suggesting you make this instantly? Why, yes. I certainly am. You can drool over the pic first, but then off....off you go! Go make this! ;)
Servings: 8-10 Servings
1/3 cup dry black beans
1/3 cup dry black-eyed peas
1/3 cup dry pinto beans
water to soak the beans in
1 ham bone
1 cup chopped red onion
3/4 cup chopped carrots
1/2 cup chopped celery
2 Tbsp. minced garlic
2 tsp. salt
1 teaspoon basil
1 teaspoon onion powder
1/2 tsp. Herbes de Provence
1/4 tsp. pepper
4 cups unsalted chicken stock
6 cups water
Directions: (You will need a 6 quart or larger slow cooker for this recipe)
The night before you want to make this, place your beans (sorted of course) in a pot and cover them with water by a few inches. Let them soak overnight. In the morning, drain and rinse them.
Place your drained and rinsed beans into the crock.
Add in the ham bone with the onions, carrots and celery.
Next, add in the garlic, salt, basil, onion powder, herbes de provence, and pepper.
Finally, add in the chicken stock and water.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
Remove the ham bone, scrape off all meat and discard any bone, cartilage or fat you find. Place all of the meat back into the soup and stir.
Serve and Enjoy!