Grandma Bs Bean Soup

An ancient family recipe…best cooked in a slow cooker. The longer it cooks, the better it tastes.

Step: 1

Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.

Step: 2

Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.

Step: 3

Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Per Serving: 324 calories; protein 18.5g; carbohydrates 47.2g; fat 7.2g; cholesterol 18.9mg; sodium 464.9mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.