Ingredients
- 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
Instructions
- 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.
