Healthy Slow-Cooker White Bean Soup with Ham
October 17, 2016Posted by pamela |
Put everything in the slow cooker in the morning, set it on "low" and walk away. Then come back later to dish up a delicious hearty soup at dinnertime, one that's perfect for these chilly winter evenings. It freezes well, too.
This version includes smoked ham, which you could easily leave out for a vegeterian or vegan version.
- 1 pound dry white beans like Great Northern, Navy, or Cannellini
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 cloves garlic, chopped
- 1 14-1/2-ounce can diced tomatoes with juice
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 8 ounces smoked ham, diced
- 6 cups water
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- Chopped Italian parsley to garnish
- Soak beans overnight in cold water to cover by an inch or so. You can also use the "quick soak" method: put beans and water to cover by an inch in a large pot; bring to a boil over high heat and let boil for a minute then put the lid on and remove from heat; let sit covered for an hour.
- Drain beans and add to slow cooker with all ingredients except salt and Italian parsley.
- Cover and cook on "high" for 6 hours or "low" for 8 to 10 hours.
- When beans are done, season with 1 teaspoon kosher salt.
Serve in soup bowls garnished with a little chopped Italian parsley, accompanied by slices of crusty bread.