Slow-Cooker Ham, White Bean and Potato Soup

• Meat

  • 2 cups Ham, cooked
  • 1 Ham hock or leftover ham bone

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 3 Celery stalks
  • 4 cloves Garlic
  • 1 Green onions
  • 1 lb Navy or great northern beans, dried
  • 1 Onion, large
  • 1 tbsp Oregano, dried
  • 4 Potatoes, medium

• Canned Goods

  • 8 cups Progresso chicken cooking stock or broth

• Baking & Spices

  • 1 Salt and pepper

Found on tablespoon.com

Description

Ingredients

• 1 lb dried navy or great northern beans
• 1 large onion, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 ham hock or leftover ham bone
• 2 bay leaves
• 4 medium potatoes, peeled and diced
• 1 tablespoon dried oregano
• 8 cups Progresso™ Chicken Cooking Stock or broth
• 2 cups chopped cooked ham
• Salt and pepper, to tasted
• Sliced green onions, for garnish

Directions

• 1 In the basin of a slow cooker, combine the beans, onion, celery, garlic, carrots, ham hock or ham bone, bay leaves, potatoes, and oregano.
• 2 Pour in the stock or broth and cover the slow cooker. Cook on high for 4-6 hours or low for 6-8, or until the beans and potatoes are tender.
• 3 Remove and discard the bay leaves. Remove the ham hock or ham bone, chop any ham left on the bone and set aside, and then discard the bone.
• 4 Using an immersion blender, blend the soup just slightly to add to the creamy base.
• 5 Then, add in the cooked ham (including the ham from the ham hock or bone), and taste for seasoning.
• 6 Serve topped with sliced green onions. Yields about 1 1/2 cups per serving.

Nutrition