Ingredients
450 g dry garbanzo beans
1 meaty ham bone
1.9 liters water
10 new potatoes, halved
5 carrots, chopped
120 g frozen corn
ground black pepper to taste
Directions
Step 1
Place the garbanzo beans in a large container and cover with several inches of cool water. Let them soak for 8 hours to overnight.
Step 2
Drain and rinse the soaked beans, then transfer them to the slow cooker. Add the ham bone and pour in enough water to cover the beans by several inches.
Step 3
Cook on Low for 8 hours.
Step 4
Skim any foam from the top of the soup. Remove the ham bone, strip as much meat as possible from the bone, and return the meat to the slow cooker. Discard the bone. Stir in the potatoes, carrots, frozen corn, and black pepper.
Step 5
Cook on Low for 1 hour, then switch to High and cook for an additional 1 hour.