Whenever we do a luncheon at church, this is the recipe that I like to toss together and take in for everyone. It goes together nicely in the crock pot making it super easy to make and even easier to travel with. There are hardly any leftovers usually so there is not much of a cleanup. And now that Aunt Betty is gone, I get to take this to family gatherings too, in her honor. Check out what they are saying about this recipe over at Spend With Pennies:
“I’m in love with this recipe!”
I am in love with it too! I make it whenever I have the chance!
Ingredients
1 pkg Hurst’s HamBeens 15 Bean Soup
8 cups Swanson low sodium chicken broth (can sub water, beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham or 1 lb. cooked sausage)
1 onion, diced
1 clove garlic, minced
1 teaspoon chili powder (optional)
1 15oz can Hunt’s diced tomatoes
1 lemon, juiced
Optional: Frank’s Red Hot sauce or crushed red pepper to taste
Instructions
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
Cook for additional 30 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: If you do soak your beans, reduce the amount of liquid by one cup.
Thanks again to Spend With Pennies for this traditionally delicious recipe.
