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Slow Cooker White Bean and Ham Soup Recipe

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Nothing beats the flavor of this hearty slow-cooked soup, perfect for a stick-to-your-ribs autumn or wintertime supper.

Slow Cooker White Bean and Ham Soup Recipe (+)

Directions

Place all of the ingredients into the slow cooker.
Cook on the high temperature setting for about 4 hours or cook on the low temperature setting for about 8 hours.
Remove the ham bones from the slow cooker, cool slightly, and remove the meat from the bones; then discard the bones, fat, and skin, and add the meat back into the slow cooker.
Reheat the soup for an additional 30 minutes prior to serving.

Tip: Make this soup ahead, if possible, because it tastes better on the second day.

Tip: A ham shank will provide more meat and flavor.

Container: 5 to 6-quart slow cooker

Prep Time: 30 minutes

Cook Time: 4 hours

Serving Description: Makes approximately 4 cups.

Servings: 6

Enter desired servings:

Ingredients

-		2 ham hocks, ham shank, or other ham bones
-		1 quart chicken stock or broth, or vegetable stock
-		1 cup carrots, peeled and diced
-		3/4 cup celery, diced
-		1 large sweet onion, chopped
-		2 cloves garlic, chopped
-		2 potatoes, peeled and diced
-		2 bay leaves
-		15 ounces tomato, diced (drained if desired)
-		45 ounces Great Northern or Navy beans, drained
-		1/4 teaspoon ground cumin
-		1/2 teaspoon seasoned salt or to taste
-		1/4 teaspoon ground black pepper or to taste

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