Slow-Cooker U.S. Senate Navy Bean Soup

Name: Slow-Cooker U.S. Senate Navy Bean Soup
Yield: Serves 6 to 8
Ingredients: 2 , onions, chopped fine; 2 , garlic cloves, minced; 2 tablespoons, vegetable oil; 2 teaspoons, minced fresh thyme or ½ teaspoon dried; 7 cups, water; 1 pound (2 1/2 cups), dried navy beans, picked over and rinsed; 1 (12-ounce), smoked ham hock, rinsed; 8 ounces, ham steak, rind removed, quartered; 3 , carrots, peeled and sliced ½ inch thick; 2 , bay leaves; 1 teaspoon, red wine vinegar, plus extra for seasoning; , Salt and pepper

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SERVES6 to 8

TIME8 to 10 hours on high

Slow cooker size4 to 7 quarts

WHY THIS RECIPE WORKS

This simple ham and bean soup is a long-standing tradition on the U.S. Senate lunch menu, but it doesn't always live up to its reputation. Often the beans are tough or overcooked, the ham flavor is weak, and the broth is thin. We wondered i...

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