Ham And Chickpea Slow Cooker Soup
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
39
Spice
55
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Garbanzo Beans (dry)1 cup
Corn (frozen)Directions:
1
Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches
3
Set the cooker to Low, and cook for 8 hours
4
Skim any foam from the top of the soup, and remove the ham bone
5
Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone
6
Stir in potatoes, carrots, frozen corn, and black pepper to taste
7
Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time)