This might be my favorite meal. Thick, creamy, and hearty-- with ham and veggies it's a complete meal.
1 1/2 c dry Great Northern Beans
Leftover ham bone with ham
4 celery ribs
3-4 carrots peeled
1 small onion diced (separated)
3 cloves garlic
Salt and pepper to taste
2 c. Milk
1/4 c. cornstarch
- Place beans on bottom of the crock pot. Add the ham bone or ham hock. Add half the diced onion and the garlic. Chunk all but one celery and all but one carrot, add to crock pot. Cover with water. Cook for 8 hours on low.
- Remove bone. Pull meat off; discard bone. Remove celery, and carrots. Remove a scoop or two of the beans, depending on preference.
- Scoop out 1/2 c broth; mix with cornstarch and set aside.
- Immersion blend the remaining beans in the crock pot stock. Dice the celery and carrots and return to pot. Return most of the ham to the pot; reserve some for frying in butter and adding as garnish.
- Sautee finely diced onion, remaining celery and carrots on medium heat until soft. Add milk; stir. Add cornstarch mixture. Cook, stirring, until thickened. Add to soup in crock pot. Serve.
