Bean, Ham and Pasta Soup

* Exported from MasterCook *

Bean, Ham and Pasta Soup

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried pinto beans -- rinsed and drained
2 tablespoons olive oil
1/2 pound smoked ham hocks -- chopped
1 medium onion -- finely chopped
2 cloves garlic -- minced
2 2/3 cups double strength chicken broth
3 cups water
1/4 cup tomato paste
1/2 cup spaghetti -- broken in 1" pieces
or
bow-tie pasta or shells
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine the beans and enough water to cover by 2 inches. Let
stand overnight; drain well.

In a large skillet,heat the oil over medium-high heat. Add the ham, onion, and
celery and cook, stirring often until lightly browned, about 6 minutes. Add t
he garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirr
ing to scrape up the browned bits on the bottom of the skillet. Transfer to a
3 1/2-quart slow cooker.

add the drained beans, water, and tomato paste. Cover and slow cook until the
beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta, salt, and pepper. Turn heat to high and cook until pasta is
tender, about 30 to 60 minutes.

Using a large spoon, crush enough of the beans against the sides of the slow co
oker to reach the consistency you like. Serve immediately.

Serves 6 to 8

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