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. MORE+ LESS-

By Pillsbury Kitchens

December 26, 2014

tablespoon butter

1 1/3

cups chopped onions

cup chopped celery

3/4

cup chopped carrots

cloves garlic, finely chopped

1/2

cup dry white wine

dried bay leaf

tablespoon chopped fresh thyme leaves

carton (32 oz) Progresso™ chicken broth

can (16 oz) navy beans, drained, rinsed

can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

can (15 oz) Progresso™ red kidney beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

lb cooked ham, cut into 1/2-inch cubes

smoked ham hock (3/4 lb)

tablespoon balsamic vinegar

1/4

cup chopped fresh parsley

Hide Images

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

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

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.