Congressional Bean Soup (Crockpot)
This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.
Soak beans overnight if desired.
Add the beans, water, ham, onions, celery, parsley, salt, black pepper and bay leaves to a slow cooker or Crockpot.
Cook on low setting for 8 hours or until the beans are tender.
- Use beef stock instead of water, don't add salt if you use seasoned stock
- a ham bone may be used instead of diced ham
- 1/2 teaspoon dried thyme may be added