Slow-Cooker Heavenly Ham and Bean Soup

(1)
  1 reviews
  • 25 min prep time
  • 4 hr 25 min total time
  • 17 ingredients
  • 8 servings

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

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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