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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Slow Cooker Caramelized Onions

September 8 By Renée Leave a Comment

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!

Slow Cooker Caramelize Onions

This post may contain affiliate links, but don’t worry – they won’t bite.

Slow Cooker Caramelized Onions are sweet, mellow, and so versatile! Not only can you make some out-of-this-world French Onion Soup with them, but they make a tasty addition to beef dishes, dips, omelets, burgers, and sandwiches – just to name a few. 

Why caramelize onions in a slow cooker instead of on the stovetop?

Caramelizing onions the traditional way – on the stovetop, low and slow – can be frustrating and time-consuming. This simple, foolproof slow-cooker method bypasses the skillet and stovetop altogether; and allows you to have caramelized onions on hand anytime, with minimum effort and no fuss. 

What kind of onions work best for slow cooker caramelizing? 

The type of onions you use can affect both the cooking time and the sweetness level of your finished onions. Personally, I prefer to use a mixture of red and yellow onions. 

It may seem counterintuitive, but avoid using sweet onions for caramelizing.

Sweet onions will work, but will take significantly longer to cook, and the end-product has less flavor than that made with red and/or yellow onions. This has to do with the fact that, while we perceive sweet onions to be sweeter, yellow and red onions have more of those pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that they are significantly less sweet.

The truth is that yellow and red onions actually have a far more complex flavor profile, and yield richer, more flavorful caramelized onions.

sliced onions in slow cooker

A mix of red and yellow onions turns a nice brown-burgundy color in the slow cooker; and since both red and yellow onions have a lower moisture content than sweet onions, the cooking process is measurably shorter. The higher sugar content of the red and yellow onions makes for great caramelization, and they never require additional sweetening. 

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Given the super-long cooking time, I usually start cooking my onions in the evening, and let them cook all night long unattended. Then I can stir them once in the morning, check how far along they are, and gauge the rest of the time needed from there.

You can also start them at the beginning of your workday, and then check them again when you get home. 

Post & Recipe updated September 8, 2020 (Originally published November 11, 2013) 
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Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!
Prep Time10 mins
Cook Time20 hrs
Print Recipe Pin Recipe
Course: Condiment
Keyword: onions
Servings: 1 quart
Calories: 1097kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Slow Cooker
  • Vacuum Sealer (optional)

Ingredients

  • 4 - 5 pounds onions (yellow, red, or sweet)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt

Instructions

  • Slice onions from pole to pole (root to stem), about 1/8"-1/4" inch thick.
    Cutting the onions this way prevents them from breaking down too much during cooking.
    slicing onions
  • Fill Slow Cooker about 2/3 full of cut onions.
    sliced onions in slow cooker
  • Drizzle in olive oil and toss to coat.
    drizzle olive oil
  • Cover slow cooker and set to LOW.
    sliced onions in slow cooker
  • Cook for 10-18 hours, stirring every few hours if you are available. (It's also OK if you don't stir them at all.)
    This step is done when the onions are dark brown, soft, and swimming in a thick liquid.
    Image: Onions after 5 hours
    sliced onions in slow cooker
  • When onions are medium brown, soft, and sweet, they are ready to use.
    Image: Onions after 8 hours
    sliced onions in slow cooker
  • For thicker, jammier caramelized onions with deeper color, uncover the slow cooker and continue to cook onions on low for an additional 3-5 hours.
    Image: Onions after 22 hours
    slow cooker onions
  • Caramelized onions may be used immediately, or refrigerated or frozen for later use.
    freezing caramelized onions

Notes

Caramelized onions may. be kept in the refrigerator for up to a week, or frozen for up to six months. 

Nutrition

Serving: 1batch | Calories: 1097kcal | Carbohydrates: 169g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Sodium: 2399mg | Potassium: 2649mg | Fiber: 31g | Sugar: 77g | Vitamin C: 134mg | Calcium: 417mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a unique, delicious way to use caramelized onions? Try our Cherry Tomato Tart with Caramelized Onions – It’s pretty fabulous! 

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I like to use my vacuum sealer to package my caramelized onions for freezing. (Package in one or two cup servings for ease of use.) Vacuum-sealed onions can last up to a year in the freezer. 

Ice cube trays are another great option for freezing caramelized onions: small portions are perfect for throwing on a sandwich or burger, topping a pizza, or making an omelet. 

freezing caramelized onions

 

Delicious Recipes Using Caramelized Onions

Love caramelized onions? So do I! Here's some great recipes that use them in unique and delicious ways! 

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Apple, Beet, & Caramelized Onion Pizza

Photo Credit: www.saltycanary.com

Get ready for one of those “fancy restaurant pizzas” that you can make at home! This Apple, Beet, and Caramelized Onion Pizza has a pink garlicky beet sauce and is topped with cheddar cheese, caramelized onions, crisp apples, and fresh thyme.

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Caramelized Onion Bacon Dip with Blue Cheese

Photo Credit: www.goodlifeeats.com

A perfect appetizer, this Caramelized Onion Bacon Dip is a revamped version of classic onion dip. 

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Classic French Onion Soup

Caramelized onions, fresh herbs, flavorful broth, and melty cheese combine to make this classic French onion soup. (Just don't tell anyone how easy it is to make!)

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Little Oven Annie's Cherry Tomato Tart

Feta, caramelized onions, and walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

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Caramelized Onions Sautéed Green Beans

Photo Credit: www.joyousapron.com

A delicious and easy veggie side dish! Sweet caramelized onions sautéed with crunchy green beans, toss with garlic, butter, sea salt, then topped with shaved almonds.

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One-Pot French Onion Farro

Photo Credit: www.kitchentreaty.com

With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. 

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Caramelized Mushroom, Onion & Cheese Bites

Photo Credit: www.savvysavingcouple.net

Mushrooms and sweet onions are caramelized with balsamic vinegar, and then baked with cheese on buttery, and flaky puff pastry. These bite-sized appetizers are easy to make and such a crowd pleaser!

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Roast Beef Sliders with Caramelized Onions

Photo Credit: www.savvysavingcouple.net

The best Roast Beef Sliders on the web! They feature tender, caramelized sweet onions, creamy french onion dip, roast beef, and melted cheddar on garlic buttered brioche buns.

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Butternut Squash Quiche with Caramelized Onions

Photo Credit: champagne-tastes.com

This vegetarian butternut squash quiche is filled with caramelized onions and goat cheese, is easy to make ahead of time, and is perfect for brunch!

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Vegan Onion Gravy

Photo Credit: champagne-tastes.com

This gluten-free and vegan gravy is made with caramelized onions and roasted garlic, and is the perfect sauce for mashed potatoes!

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French Onion Gouda Stuffed Meatballs

Photo Credit: dudethatcookz.com

The flavors of French onion soup and smoked Gouda cheese are combined to make the perfect French Onion Gouda Stuffed Meatballs.

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Summer Squash Tomato and Onion Galette

Photo Credit: 2cookinmamas.com

A simple recipe that has a soft sweet interior, a zesty creamy cheese filling and just enough of a flaky crust to hold it all together.

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Arugula, Brie, and Caramelized Onion Pizza

Photo Credit: www.trialandeater.com

Upgrade your pizza night by making homemade pizza with caramelized onions, mushrooms, fresh baby arugula and brie cheese! A little bit of sweet along with a little bit of peppery flavors!

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Caramelized Onion White Bean Dip

Photo Credit: itsavegworldafterall.com

This creamy white bean dip packs a ton of flavor from caramelized onions! It makes a delicious snack or spread.

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Vegan Caramelized Onion Dip

Photo Credit: thiswifecooks.com

Get ready to ditch the pre-made onion dips for good! This easy to make crowd-pleasing dairy-free dip is perfect for parties or Game Day snacking!

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French Onion Pasta Bake

Photo Credit: girlwiththeironcast.com

With caramelized onions, tender juicy chicken, and melted gruyere cheese over the top, this is an easy/flavorful dinner for the whole family.

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Caramelized Onion and Goat Cheese Tart with Thyme

Photo Credit: www.fromachefskitchen.com

This lovely French-inspired Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.

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Brown Butter & Caramelized Onion Mashed Cauliflower

Photo Credit: www.runningtothekitchen.com

Brown butter and caramelized onion mashed cauliflower is a delicious paleo recipe that will have you forgetting about the potatoes.

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Pumpkin Goat Cheese Dip with Caramelized Onions

Photo Credit: www.runningtothekitchen.com

Pumpkin goat cheese dip with caramelized onions can be served warmed or cold, it’s a great addition to your party spread and perfect for the holidays. Try it with crackers, sliced fall/winter fruits or vegetables!

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Pasta with Chicken, Caramelized Onions & Balsamic

Photo Credit: www.theorganickitchen.org

Pasta, caramelized onions and balsamic - what’s not to love?!

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Slow Cooker Caramelized Onions (pin)   Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Recipes Tagged With: onions, Slow Cooker

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}
This post may contain affiliate links, but don’t worry – they won’t bite.

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal. 

Ham Bone Navy Bean Soup

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How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too. 

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup. 

Navy Bean Soup Ingredients

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients! 

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

  • If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours. 
  • If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone. 

Wavy LineAfter you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

Navy Bean Soup 5 Hours

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.) 

Ham bone, stripped

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours. 

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

Ham added to Soup

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Ham Bone Navy Bean Soup

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld. 

Wavy LineBeans, Beans!  

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe? 

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency. 

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans. 

(Note that changing the type of bean may affect the soup’s cooking time.)

Soaked Navy Beans

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

  1. Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking. 
  2. Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
  3. Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow. 

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans? 

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less. 

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili. 

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that. 

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup! Tweet & Share!

Ham Bone Navy Bean Soup

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5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!
Prep Time15 mins
Cook Time6 hrs
Bean Soak (quick)1 hr
Total Time7 hrs 15 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American
Keyword: beans, budget recipe, slow cooker, soup
Servings: 8 servings
Calories: 179kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Slow Cooker
  • Fine Mesh Sieve

Ingredients

  • 1 pound navy beans
  • 1 meaty ham bone
  • 1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
  • 1 ½ cups chopped onion about one large onion
  • 1 cup grated carrots or finely diced
  • 1 cup finely diced celery 2 stalks
  • 1 ½ tablespoons brown sugar or honey
  • 1 teaspoon salt or as needed
  • 1/2 teaspoon white pepper or freshly ground black pepper
  • Pan juices from ham OPTIONAL; 16-24 ounces
  • 2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
  • ½ - 1 teaspoon crushed red pepper flakes optional
  • sprig fresh thyme optional
US Customary - Metric

Instructions

  • Soak beans overnight, or do a quick soak.
    Dry Navy Beans
  • Drain and rinse soaked beans.
    Soaked Navy Beans
  • Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.
    Navy Bean Soup Ingredients

Using pan juices in your soup

  • If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
    Refrigerate pan juices for at least four hours, until very cold.
    Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
    Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
    Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
    Add liquid to the ingredients in the slow cooker.
    If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
    If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
    DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup. 
    Navy Bean Soup in Slow Cooker

Cooking the Soup

  • Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
    Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
    Navy Bean Soup 5 Hours
  • After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
    Reduce the slow cooker to LOW. 
    After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
    Ham Bone
  • Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
    Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours. 
    For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
    Bean Soup - nearly done
  • When the ham bone is cool enough to handle, separate the meat from the bone.
    Ham bone, stripped
  • Stir ham from bone into soup. Add any additional reserved ham at this time.
    Discard the ham bone.
    Ham added to Soup
  • Season to taste.
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Notes

Ham bone:  The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

  1. Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking. 
  2. Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
  3. Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow. 

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

Serving: 1bowl | Calories: 179kcal | Carbohydrates: 22g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 668mg | Potassium: 437mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2841IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Wavy LineCooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

Empty Soup Bowl with Spoon

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

blank.  Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Recipes, Soup, Chowder & Stew Tagged With: Beans, Comfort Food, easy meals, Ham, leftovers, Slow Cooker

The BEST Slow Cooker Enchilada Sauce

January 18 By Renée 9 Comments

Our Slow Cooker Enchilada Sauce recipe is subtly complex blend of savory, spicy, sweet, and smoky, and all comes together with just 15 minutes of hands-on prep time. You may never buy canned sauce again. 

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

I don’t know about you, but I am not a fan of canned enchilada sauce. Sure, it’s convenient, and… yeah, I can’t think of anything else I like about it. 

A few weeks ago, I made some amazing Pan-Fried Blackened Rockfish with this killer dry rub recipe. When it was all said and done, I had a fist full of various ground chili peppers leftover, which got me thinking about how I could use all those savory sweet spices in other dishes.  

Homemade enchilada sauce was the first thing that came to mind.

It took a little experimenting, but I finally came up with a combination that wallops the pants off every canned enchilada sauce I’ve ever tasted. Now I’m not claiming it’s better than (or even as good as) your abuela‘s sauce, but it’ll beat anything you can buy off the shelf by ten miles. 

Really, I cannot believe how good this stuff turned out, and it will only take you about 15 minutes to throw together. After that, the slow cooker does all the work.

My recipe for Slow Cooker Enchilada Sauce - a subtly complex blend of savory, spicy, sweet, and smoky - all comes together in just 15 minutes of hands-on prep time. | The Good Hearted Woman

Slow Cooker Enchilada Sauce

A mild enchilada sauce with a smoky, slightly sweet finish. You will never use canned sauce again.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Print Recipe Pin Recipe
Course: Condiment
Cuisine: Mexican
Servings: 12 servings
Calories: 60kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 tablespoon butter or coconut oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups vegetable stock
  • 14 ounces can crushed tomatoes
  • 12 ounces tomato paste
  • 8 ounces tomato sauce
  • 1 tablespoons ground pasilla pepper**
  • 2 teaspoons ground New Mexico chili pepper**
  • 1 teaspoon ground chipotle pepper**
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Kosher salt
  • 2 tablespoons lemon juice
US Customary - Metric

Instructions

  • Heat butter or coconut oil in a medium skillet over medium heat.
    Add chopped onion and saute until it turns golden brown.
    Add minced garlic and saute 30 seconds more.
  • Put sauteed onion and garlic mixture along with all the remaining ingredients into a slow cooker.
    Cook on LOW for 4-6 hours [or HIGH for 2 hours]..
    Sauce is ready to use immediately.
  • OPTIONAL STEP: If you prefer your enchilada sauce smooth, simply use an immersion blender to puree it right in the slow cooker. (You can also just pour everything into a stand blender.)

Notes

**Substitution: Omit all 3 dried ground peppers, and add 2 tablespoons of regular chili powder. The flavor will be slightly less complex, but delicious just the same.
*This recipe freezes well, but it can also be canned in a pressure canner. Use 10 lbs. for 50 minutes for pints and 60 minutes for quarts.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 475mg | Fiber: 2g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Where to find ground chili pepper: You can find ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive, and a little goes a long way. You can also find all everything you need at your local spice shop.

Tip: For easier clean-up, spray your slow cooker with non-stick cooking spray before adding any of the ingredients.

Wavy Line

Now that you have the sauce, why not throw together a batch of our Homemade Flour Tortillas and make a meal!

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More SLOW COOKER recipes from GHW: 

  • Caramelized Onions in a Slow Cooker
  • Old-Fashioned Ham Bone Split Pea Soup
  • Old-Fashioned Ham Bone Navy Bean Soup
  • Stuffed Cabbage Rolls {Polish-style Gołąbki}

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The Best Ever Slow Cooker Enchilada Sauce | The Good Hearted WomanWavy Line

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Filed Under: Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: Mexican, Mexican & Tex-Mex, Slow Cooker

Skinny Cincinnati Chili with Spaghetti Squash

March 19 By Renée 4 Comments

Cincinnati Chili is basically a sweet, mild chili con carne traditionally served over spaghetti noodles – a combination that is both surprisingly and delicious. My lightened-up version, served over spaghetti squash, is (loosely) based on the recipe for the most famous variation – Skyline Chili. 

Skinny Cincinnati {Skyline} Chili | The Good Hearted Woman

The closest I’ve ever gotten to Cincinnati is watching WKRP as a kid, but it was love at first bite as far as their chili is concerned.

Cincinnati Chili (in my admittedly limited experience) is basically a mild chili con carne made with seasonings from the sweet side of the spice shelf: cinnamon, cloves, allspice and (sometimes) chocolate. It usually a little “saucier” than most chili, and traditionally served over spaghetti noodles. There are many well-known variations, most often associated with Cincinnati restaurants, including Empress Chili, Gold Star Chili, Dixie Chili, and the one I am most familiar with – Skyline Chili.

Usually made with ground beef, I’ve lightened my version up with ground chicken. I love to serve it over spaghetti squash, which lends an additional sweetness to the dish and offers a lovely presentation as well.

Skinny Cincinnati {Skyline} Chili | The Good Hearted Woman

Skinny Cincinnati Chili with Spaghetti Squash

A milder, lighter version of Cincinnati's famous savory-sweet Skyline chili, traditionally served over spaghetti noodles. For an even lighter meal (and a cool presentation) serve over spaghetti squash.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: American
Servings: 6 servings
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Boats:

  • 2 small spaghetti squashes Or just use spaghetti noodles - it's your call!

Chili Ingredients

  • 1 lb ground chicken or turkey I use Isernio Ground Chicken
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 2 cans stewed tomatoes Italian style (I use petite cut tomatoes with garlic & basil)
  • 1 14- ounce can small red beans canned (I use seasoned piquintos)
  • 2 teaspoons Worcestershire Sauce
  • 2 Tbs brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1/4 tsp fresh nutmeg
  • 3/4 tsp salt
  • 1/2 cup grated Parmesan cheese

Instructions

Prepare Chili:

  • Brown ground chicken or turkey with onion and garlic. Add all the other ingredients. Simmer at least 1/2 an hour. (I usually make this in a slow cooker, on low for 4-6 hours.)
  • Vegetarian-friendly Chili option:: Simply replace the ground chicken with additional small red beans.

To Serve in Spaghetti Squash Boats:

  • Choose small spaghetti squashes. Each squash will make 2 boats.
  • Preheat the oven to 375°. Sprinkle squash with olive oil and season with salt and pepper. Place the cut side down on a parchment-lined baking sheet and roast for 25-35 minutes, or until tender.
  • Allow cooked squash to cool for about 10 minutes, and then use a fork to scrape out the insides and separate strands.
  • Replace threads in squash shells, and top with chili and Parmesan cheese.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Skinny Cincinnati {Skyline} Chili | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Main Dishes, Recipes, Soup, Chowder & Stew Tagged With: Comfort Food, Slow Cooker

Vegan Tomato-Basil Soup

September 18 By Renée Leave a Comment

Slow-Cooker Tomato-Basil Soup

Here in Portland, we are just on the edge of Autumn.  The days flip from scorching hot to wet and chill, as if Mother Nature cannot quite make up her mind.  We can have beautiful, sunny days clear into November, or one rainy day after another after another for weeks on end.  Evenings are more predictable though – darker and chillier as the east wind runs up the Columbia and reminds us, no matter how warm the days might seem, things are about to change. And as naturally as the seasons change, my cooking turns from cool and light to rich and hearty as my table begins to fill with food that warms from the inside out.  It is Soup Season.

Right now, it seems like everyone on Pinterest has some version of “Mouth-Watering Homemade Slow Cooker Creamy Parmesan Tomato-Basil Soup with Fresh Herbs in a Crock Pot.”  Well, I love soup, and I don’t certainly don’t want to be left out, so here’s my veganized version – “Tomato-Basil Soup” – short and sweet, because people simply do not need more than a couple of adjectives with their dinner.  We had this the other night with fresh sourdough bread and it was wonderful!

Slow-Cooker Tomato-Basil Soup

Tomato-Basil Soup

Thick, rich and delicious - serve this soup with a loaf of fresh sourdough and you've got a hearty cold-weather meal!
Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Print Recipe Pin Recipe
Course: Soup [Vegan]
Author: Renée

Ingredients

  • 2 14 oz cans diced tomatoes with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 clove garlic minced
  • 1 tsp dried oregano or 1 tbsp fresh oregano
  • 1/2 teaspoon paprika
  • 1 Tablespoon dried basil or 1/4 cup chopped fresh basil
  • 4 cups vegetable broth
  • 1/4 cup Earth Balance Buttery Sticks
  • 1/4 cup flour
  • 1 cup Plain Almond Milk
  • 1/2 cup vegan Parmesan cheese or 1/4 cup nutritional yeast
  • Salt & Pepper
  • 1/4 cup chopped fresh basil

Instructions

  • Add tomatoes, celery, carrots, onions, garlic, vegetable broth, oregano and basil to a large slow cooker.
  • Cover and cook on low for 4-8 hours. (Lots of flexibility here!) About half an hour before you are ready to eat, take an immersion blender and blend the soup a bit to break up the veggies even more. (Don't puree it though, unless you like that kind of soup.)
  • Make a roux: Melt Earth Balance in a medium sauté pan over low heat. Add flour and whisk constantly until the flour changes to a very light brown color and begins to bubble, about 4 or 5 minutes. Turn the heat to very low (I often just turn it off for this step.) Slowly add 1 cup of hot soup, and then add another, along with the almond milk.) Stir until thick and smooth. Add the roux back into the soup in the slow cooker. Stir in vegan Parmesan cheese or nutritional yeast. Season to taste and add fresh basil. Cover and cook on low until ready to serve.

Notes

Obviously, this recipe has been "Veganized" in deference to Vegan MoFo this month. If you aren't a vegan, you know what to do.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

 

Filed Under: Recipes Tagged With: Comfort Food, Slow Cooker

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