“This very hearty soup is easy and can be adjusted depending on what meat bones you may have on hand. This is a great way to use up any left over roast from a previous meal. We used a bone from a leg of lamb and a beef rib roast originally cooked on the charcoal grill for a family holiday celebration, and the flavor was extraordinarily rich. Serve with crusty bread.” - by Jodi Noyes
Ingredients
Adjust Servings
Original recipe yields 8 to 10 servings
Directions
- Soak the beans in water overnight, rinse well and drain.
- In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover.
- Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.
Nutrition
Amount Per Serving (9 total)
- Calories
- 234 cal
- 12%
- Fat
- 1 g
- 2%
- Carbs
- 37.1 g
- 12%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
Courtney Jean
"Just tried this recipe using 1/2 of a ham hock I bought at the grocery. The wine flavor is VERY strong; I might change it to 1c of stock (beef or vegetable) and only 1/2 cup of wine. It would also p..." See morerobably be good if you added chopped carrots and celery."
DrkEyedCajn
"I just finished making this - wonderful! The spice mixture is perfect to perk up the beans. I didn't have any meat on the bone to use, so I just used two chicken breasts, using half the spices as a ru..." See moreb for the meat before browning the chicken in a little olive oil on the stovetop. Delicious!"
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