Lunch: Slow-Cooker Heavenly Ham and Bean Soup

Enjoy your dinner with this slow cooked ham soup that features Muir Glen® tomatoes, Progresso® chicken broth and beans.

Ingredients

1 tablespoon butter
1 1/3 cups chopped onions
1 cup chopped celery
3/4 cup chopped carrots
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 dried bay leaf
1 tablespoon chopped fresh thyme leaves
1 carton (32 oz) Progresso™ chicken broth
1 can (16 oz) navy beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb cooked ham, cut into 1/2-inch cubes
1 smoked ham hock (3/4 lb)
1 tablespoon balsamic vinegar
1/4 cup chopped fresh parsley

Instructions

Spray 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, celery, carrots and garlic in butter 5 minutes, stirring occasionally. Add wine, bay leaf and thyme; cook 5 minutes.
In slow cooker, stir together vegetable mixture, broth, navy beans, chickpeas, kidney beans, tomatoes and cubed ham. Add ham hock. Cover; cook on Low heat setting 4 hours.
Remove ham hock from slow cooker; cool slightly. Remove and discard bay leaf. When cool enough to handle, remove meat from ham hock and discard bones. Add meat, vinegar and parsley to slow cooker; stir.

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