Lori Ann's Food & Fam: Harvest Time Slow Cooker Navy Bean Soup

It's Bean harvest time of the year again around my little town. There's a little extra hustle and bustle in the neighborhood. Trucks, Combines and Farmers are coming out of fields all over the place....

It put me in the mood for a taste of the season so I threw in a batch of belly fillin'- stick to your ribs bean harvest soup.

I recruited my Daughter's carrot peeling skills and away she went.

My 12 year old.
WAY better with a peeler that I am.
Seriously.

The best part about this recipe is that you don't need to soak the dry beans before you cook them. Oh, and of course, it's made in a slow cooker, so it's super easy.

Slow Cooker Navy Bean Soup Print Recipe

2 Cups Chopped Potatoes
2 Cups Chopped Carrots
1 Cup Chopped Onion
1 1/2 Cups Dried Navy Beans (no need to soak before hand)
6 Cups Water
2 Cups Chopped Smoked Ham
1 teaspoon Minced Garlic
1 teaspoon Salt
1 teaspoon Black Pepper

In 5 Quart Slow Cooker, place potatoes, carrots and onion. Top with beans. Add water, ham, garlic, salt, and pepper. Cover and cook on high for 5-6 hours or until beans are tender. If soup becomes too thick, add more water.