Satisfying Ham and 18 Bean Soup (Crock Pot)

Ingredients

• 12 ounces dry 18 bean soup mix
• 1 onion, chopped
• 4 cups chicken broth
• 3 garlic cloves, minced
• 2 carrots, chopped
• 3 celery, chopped
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 large ham hock
• 14 ounces tomatoes, undrained
• 1 bay leaf
• 1 tablespoon lemon juice (optional)

Directions

1. 1

   Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

2. 2

   Combine rest of ingredients.

3. 3

   Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).

4. 4

   Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.

5. 5

   Taste for seasoning and correct at this point.