Ham, Bean and Leek Soup

Ham and Bean Soup

1 lb dried Great Northern beans, sorted and rinsed
1 smoked turkey wing
1-2 celery stalks, chopped
1 small onion, chopped
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp dried parsley
2 Tbsp bacon drippings (or olive oil)
2 leeks (bulb only), cut in half lengthwise and sliced thinly crosswise
32 oz carton chicken broth
Water
1 lb cooked ham, cut into bite-size cubes
Salt and Pepper, if necessary

Place the beans, turkey wing, chopped celery, onion, cumin, garlic powder and parsley in the crockpot.

Heat the bacon drippings and olive oil in a large skillet over medium heat.  Add the sliced leeks and cook, stirring about 10 minutes until the smaller pieces of leek begin to brown a little.  Add leeks to the crockpot and stir in the chicken broth and enough water to cover everything by about 1 inch. Cover and cook on low for 6 hours.  Stir in the ham and cook another 2-4 hours until the beans are very tender.

Taste and add salt and pepper if needed.  If you wish, roughly mash about half the beans with a potato masher to thicken the soup.  I skipped this part.

Excellent soup!

Adapted from allrecipes.com recipe called Ham and Beans and More.