Bean, Ham And Pasta Soup
Category: Crock pot 5 qt
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 cup dried pinto beans, rinsed and drained
- 2 tablespoons olive oil
- 1/2 pound smoked ham hocks, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 2/3 cups double strength chicken broth
- 3 cups water
- 1/4 cup tomato paste
- 1/2 cup spaghetti, broken in 1\" pieces or bow-tie pasta or shells
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
In a large bowl, combine the beans and enough water to cover by 2 inches. Let stand overnight; drain well. In a large skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes. Add the garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 1/2-quart slow cooker. Add the drained beans, water, and tomato paste. Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High. Stir in the pasta, salt, and pepper. Turn heat to high and cook until pasta is tender, about 30 to 60 minutes. Using a large spoon, crush enough of the beans against the sides of the slow cooker to reach the consistency you like. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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