Love your leftovers,  Recipes,  Soup

Slow-Cooker Ham & White Bean Soup

Soup is one of my favorite meals, and the perfect vehicle for leftover ham, chicken, you name it. I love making big batches to have on hand for quick lunches and easy dinners. And there’s always extra soup, so at least one pint container is stored in the freezer. Opening the freezer door and seeing all those delicious meal options never fails to put a smile on my face. Consider this recipe a basic template and let your imagination and your family’s favorite ingredients take it from there.

Slow-Cooker Ham & White Bean Soup
Author: Kate Wagner
My starter recipe calls for onions, carrots and celery, consider trying shallots, fennel, other root vegetables. You could also take this soup in a Mexican or Asian flavor direction, simply keep the ratios of veggies, seasonings, proteins, beans (with Asian you could use noodles) and liquids the same. Have a food processor? If you’re a little lazy about chopping like I am, then you can roughly pulse all of your vegetables in the food processor, it’s so fast and easy. Happy cooking!
Ingredients
  • 1/2 cup Olive oil
  • 2 Yellow onions, large, minced (2 cups)
  • 4 Carrots, minced
  • 4 Celery, minced
  • 1 tbsp Kosher salt
  • 1 tbsp Oregano, dried
  • 1/2 cup White wine or vermouth
  • 2 cups (15 oz) Northern beans, lightly mashed
  • 32 oz Chicken broth, low-sodium or homemade
  • 2 – 3 cups Ham, chopped into bite-sized pieces
  • 8 oz Baby spinach, stems removed (optional)
Instructions
  1. If you are using a slow cooker you can saute your vegetables in a large skillet. If cooking the whole recipe on the stove top, use a Dutch oven.
  2. Heat olive oil over medium heat. Add minced onions, carrots and celery. Stir so that all vegetables are throughly coated with olive oil.
  3. Add Kosher salt and oregano and mix until combined. Saute until vegetables are soft and slightly translucent, 10 – 15 minutes.
  4. Add the white wine or vermouth, and cook for an additional 2-3 minutes.
  5. If you are using a slow cooker, transfer the vegetables to the slow cooker at this point before continuing.
  6. Add beans and chicken broth to the pot and stir to combine.
  7. If using a slow cooker, cook on LOW for 2 hours, on the stove top, cook on simmer for 45 minutes – 1 hour.
  8. Add the ham and spinach if using. In a slow cooker, continue cooking on LOW for 2 more hours. On the stove top, simmer for an additional 30 minutes.
  9. Serve immediately, or refrigerate for up to 3 days. You can freezer for up to 1 month.

 

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