Tender, white beans, ham, and veggies, cooked in a rich broth with herbs make a soup that's hearty and satisfying. It's a great, no-stress meal on its own, especially when the slow cooker does all the work for you! This is how to stretch your food budget without sacrificing taste!
1 bag dried great Northern beans or white navy beans I use Goya brand
2cupschopped ham (leftover or deli sliced)
4cupschicken or vegetable stock
2cups water
1mediumyellow onion - chopped
2carrots - chopped
2tablespoonsolive oil
1 teaspoondried thyme
2teaspoonskosher salt
¼teaspoonred pepper flakes
¼ teaspoonfresh cracked pepper
2clovesgarlic - gratedI use a microplane
Instructions
Place beans, ham, stock and water in crockpot.
Heat olive oil in a small skillet. Add onions, carrots, garlic and cook until tender. Add salt, pepper and thyme. Stir and cook for 1 minute. Add all ingredients to crock pot. Place lid on and set to cook on LOW/7-8 HOURS, or on HIGH/6 HOURS.
When done, I like to serve with a dollop of sour cream and hot sauce.
Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat the soup on the stovetop until it is warmed through.
This soup makes a terrific make-ahead freezer meal. Store the soup in freezer-safe containers for up to 3 months. Thaw in the fridge, reheat in the Crock Pot or on the stove top then serve.
You can thicken the soup by mashing some of the beans and carrots with a potato masher for a creamy texture. You can also remove about a cup of the ingredients, blend with an immersion blender, and then stir back into the soup to add thickness.
Nutritional values provided are an estimate and will vary depending on the brands used.