Slow Cooker White Bean and Pastrami Soup

• Meat

  • 1 1 lb 4 oz package Hurst's great northern beans with ham seasoning
  • 2 cups Pastrami or ham

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 2 Celery, ribs
  • 1 Onion
  • 2 tsp Parsley, dried
  • 1 tsp Thyme, dried

• Canned Goods

  • 4 tsp Chicken bouillon

• Baking & Spices

  • 1 tbsp Salt
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Heavy cream

• Liquids

  • 7 cups Water

Found on 365daysofcrockpot.com

Description

Ingredients

• 1 lb 4 oz package of Hursts Great Northern Beans with Ham Seasoning
• 1 Tbsp salt
• 7 cups water
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 1 tsp dried thyme
• 4 tsp chicken bouillon
• 1 bay leaf
• 2 tsp dried parsley
• 2-3 cups cubed pastrami or ham
• 1/2 cup heavy cream
• Salt and pepper to taste

Directions

• In a large bowl combine the dried beans (save the seasoning packet for tomorrow) and 1 Tbsp salt. Cover completely with water. The beans will soak up a lot of water so make sure they are covered well. Let the beans soak for at least 8 hours.
• Drain the beans and rinse them off. Add them to a large slow cooker. Add in 7 cups water, onion, carrots, celery, thyme, bouillon, bay leaf and parsley. Add in half of the pastrami/ham. Add in the seasoning packet.
• Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6-8 hours, or until beans are tender.
• Stir in the heavy cream. Add in the rest of the pastrami/ham. Salt and pepper to taste and serve.