14 Savory Ham and Bean Soup Slow Cooker Recipes for Budget-Friendly Family Suppers

Ham and bean soup works well for busy weeknights because it uses simple ingredients and stretches a small amount of meat. The slow cooker keeps the process hands off so you can get other things done. These recipes show different ways to combine beans, vegetables, and seasonings while staying budget friendly. You can pick ones that match the items already in your kitchen. Each version makes enough to serve the whole family with some left for another meal.

Helpful Tips Before You Start

These tips will help you get good flavor and stretch your ingredients in slow cooker ham and bean soup.

Use a Ham Bone for Extra Flavor

A leftover ham bone adds depth without extra ingredients. Drop it in at the start and pull it out before serving.

Rinse Dry Beans Thoroughly

Sort through the beans first to remove any small stones. Rinse them well so the soup stays clean and clear.

Add Liquid Gradually

Beans soak up broth as they cook. Start with the recipe amount and add more warm liquid if the soup thickens too much.

Season Toward the End

Salt early can make beans tough. Taste the soup in the last hour and adjust seasoning then.

Shred Leftover Ham

Cut ham into bite-size pieces after cooking. This makes the soup easier for kids to eat and helps the meat go further.

Classic Slow Cooker Navy Bean and Ham Soup with Carrots and Celery

This slow cooker navy bean and ham soup combines dried navy beans with smoky ham for a filling bowl that stretches a small amount of meat. Carrots and celery cook down to add natural sweetness and a soft texture that pairs with the creamy beans.

It suits weeknight family meals when you want something warm and low effort. The broth turns rich from the long simmer, and the vegetables stay tender without falling apart.

Classic Slow Cooker Navy Bean and Ham Soup with Carrots and Celery

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 1/2 cups dried navy beans, rinsed
• 1 1/2 cups diced ham
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Add the rinsed navy beans, diced ham, sliced carrots, chopped celery, diced onion, and minced garlic to the slow cooker.
• Pour the chicken broth over the ingredients.
• Add the bay leaf and dried thyme, then season with salt and black pepper.
• Stir gently to combine everything.
• Cover and cook on low for 8 hours until the beans are tender.
• Remove the bay leaf before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of broth to loosen it. Leftover ham works well here since the long cook time lets the flavor spread evenly through the beans and vegetables.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Chipotle Pinto Bean and Ham Soup

This soup pairs creamy pinto beans with chunks of ham and a gentle chipotle heat that builds slowly. It works well on weeknights when you want a filling bowl without standing at the stove.

The slow cooker turns the ingredients into a thick broth that tastes smoky and a little spicy. It is hearty enough to stand alone with bread or crackers.

Smoky Chipotle Pinto Bean and Ham Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried pinto beans, rinsed
• 8 ounces diced ham
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped (optional)

Instructions

 

• Place the rinsed pinto beans, diced ham, chopped onion, minced garlic, and chopped chipotle pepper into the slow cooker.
• Add the chicken broth, then stir in the cumin and smoked paprika.
• Season with salt and black pepper and give everything a quick stir.
• Cover the slow cooker and cook on low until the beans are tender and the broth has thickened slightly.
• Stir the soup well, taste, and adjust salt if needed.
• Ladle into bowls and sprinkle with fresh cilantro if using.

Notes

If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. For milder heat, use only half the chipotle pepper and save the rest for another batch. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Tuscan Cannellini Bean and Ham Soup with Kale and Rosemary

This Tuscan-inspired soup combines creamy cannellini beans with smoky ham and tender kale in a broth flavored with rosemary. It works well for weeknight family meals when you want something filling that mostly cooks on its own.

The slow cooker turns simple ingredients into a hearty soup with earthy flavors and a mix of soft beans and greens.

Tuscan Cannellini Bean and Ham Soup with Kale and Rosemary

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 cups diced cooked ham
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups chopped kale
• 2 sprigs fresh rosemary
• 1 medium onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• Salt and black pepper to taste

Instructions

 

• Add the diced ham, drained cannellini beans, onion, carrots, and garlic to the slow cooker.
• Pour the chicken broth over the ingredients and tuck in the rosemary sprigs.
• Cover and cook on low for 6 hours.
• Stir in the chopped kale, then cover and cook for 30 more minutes until the kale softens.
• Season with salt and pepper to taste, remove the rosemary sprigs, and serve.

Notes

Rosemary sprigs can be removed easily once the soup finishes cooking, but if you want stronger herb flavor, chop one sprig and add it with the kale. Leftovers thicken slightly in the fridge and reheat well on the stovetop with a splash of broth.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Spicy Cajun Red Bean and Ham Soup with Bell Peppers

This soup turns everyday ham and beans into a bold, spicy meal with plenty of Cajun flavor. The red beans stay creamy while the bell peppers bring a mild sweetness that balances the heat. It fits well for weeknight family dinners when you want something filling without spending much.

The slow cooker handles the long simmer so the flavors deepen and the ham stays tender. You end up with a thick broth that clings to each spoonful and warms you up on cool evenings.

Spicy Cajun Red Bean and Ham Soup with Bell Peppers

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Course Soup

Cuisine Cajun

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried red kidney beans, rinsed
• 1 pound diced ham
• 2 bell peppers, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions

 

• Add the rinsed red kidney beans, diced ham, bell peppers, onion, celery, and garlic to the slow cooker.
• Pour in the chicken broth, then stir in the Cajun seasoning and cayenne pepper until everything is evenly mixed.
• Season with salt and black pepper, then give the mixture one more stir.
• Cover the slow cooker and cook on low for 8 hours until the beans are soft and the broth has thickened slightly.
• Stir the soup once more before serving to distribute the ham and vegetables.

Notes

If the soup thickens too much after cooking, stir in a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid added. For less heat, cut the cayenne in half while keeping the Cajun seasoning amount the same.

Course: Soup
Cuisine: Cajun
Equipment: Slow Cooker, Cutting Board, Knife

Hearty Mixed Bean and Ham Soup Loaded with Root Vegetables

This soup combines mixed beans with ham and a generous amount of root vegetables for a filling bowl that stretches pantry staples into a full meal. It suits busy weeknights or cold evenings when you want something warming that simmers mostly on its own. The result is savory and earthy with tender beans and soft chunks of carrot, potato, and parsnip in a light broth.

Hearty Mixed Bean and Ham Soup Loaded with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup dried mixed beans
• 8 ounces diced ham
• 2 carrots, chopped
• 2 medium potatoes, diced
• 1 parsnip, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Rinse the dried mixed beans under cold water and place them in the slow cooker.
• Add the diced ham, carrots, potatoes, parsnip, onion, and garlic to the slow cooker.
• Pour the chicken broth over the ingredients and stir in the thyme, bay leaves, salt, and black pepper.
• Cover and cook on low for 8 hours until the beans are tender and the root vegetables are soft.
• Remove and discard the bay leaves before serving.

Notes

The parsnip adds a subtle sweetness that balances the savory ham, so taste before adding extra salt at the end. Leftovers thicken nicely in the fridge and reheat well with a splash of broth to loosen the texture. If you have a ham bone instead of diced ham, add it at the start and pull the meat off after cooking.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Mexican-Style Black Bean and Ham Soup with Cumin and Lime

This slow cooker soup turns basic black beans and ham into a budget meal with Mexican-inspired flavors. Cumin gives the broth a warm, earthy note while lime adds a fresh finish at the end. It works well for weeknight suppers when you want something filling that mostly cooks itself.

The texture stays thick and hearty from the beans, with tender pieces of ham throughout. It pairs easily with rice or tortillas to stretch the servings even further.

Mexican-Style Black Bean and Ham Soup with Cumin and Lime

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups diced cooked ham
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups chicken broth
• Juice of 2 limes
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving

Instructions

 

• Add the black beans, diced ham, onion, garlic, and cumin to the slow cooker.
• Pour the chicken broth over the ingredients and stir to combine.
• Cover and cook on low for 6 to 7 hours until the onion is soft and the flavors have blended.
• Stir in the lime juice, then taste and add salt and pepper as needed.
• Ladle the soup into bowls and top each serving with chopped cilantro and a lime wedge.

Notes

For a thicker broth, mash a few beans against the side of the slow cooker before adding the lime juice. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth if needed. Skip the cilantro if you prefer a simpler finish.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife

Southern Lima Bean and Ham Soup with Collard Greens

This soup combines creamy lima beans with tender collard greens and smoky ham for a filling bowl that feels like a home-cooked Southern classic. It comes together with little hands-on time, making it useful for busy weeknights when you need a budget-friendly meal that stretches across several servings. The broth stays light yet flavorful, while the greens add a slight bitterness that balances the richness of the ham.

The finished soup has a thick texture from the broken-down beans and soft, wilted greens throughout.

Southern Lima Bean and Ham Soup with Collard Greens

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Course Soup

Cuisine Southern

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried lima beans, rinsed
• 8 ounces diced ham
• 4 cups chopped collard greens
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Add the rinsed lima beans to the slow cooker.
• Layer in the diced ham, chopped collard greens, onion, and garlic.
• Pour the chicken broth over the ingredients and sprinkle in the thyme.
• Season with salt and black pepper, then stir once to combine.
• Cover and cook on low for 8 hours until the beans are soft and the greens have wilted.
• Stir the soup well before ladling into bowls.

Notes

Add the collard greens at the start so they cook down fully and lose any toughness. Taste the broth near the end of cooking and add more salt if the ham was mild. Leftovers thicken as they sit, so stir in a splash of broth when reheating.

Course: Soup
Cuisine: Southern
Equipment: Slow Cooker, Knife, Cutting Board

Tomato-Basil Great Northern Bean and Ham Soup

This soup combines creamy Great Northern beans with chunks of ham in a tomato broth. Basil stirred in at the end gives the dish a fresh herbal note that balances the savory flavors.

It suits weeknight family meals when you want a filling option that stretches a small amount of ham. The slow cooker handles the cooking so the beans soften and the flavors blend without constant watching.

Tomato-Basil Great Northern Bean and Ham Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Can Opener
• Knife
• Cutting Board

Ingredients

  

• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 2 cups diced cooked ham
• 1 can (14.5 oz) diced tomatoes with juices
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the diced onion, minced garlic, drained Great Northern beans, diced ham, diced tomatoes with juices, chicken broth, salt, and black pepper to the slow cooker.
• Stir everything together until the ingredients are evenly distributed.
• Cover and cook on low for 6 to 7 hours until the beans are soft and the broth has thickened slightly.
• Turn off the heat and stir in the chopped fresh basil right before serving.

Notes

Stir the basil in only after cooking so it keeps its bright color and flavor. If the soup seems too thick at the end, add a splash more chicken broth to loosen it. Leftover portions reheat well on the stove with a little extra water to restore the original consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Can Opener, Knife, Cutting Board

Garlicky White Bean and Ham Soup with Thyme and Bay Leaves

This slow cooker soup turns basic pantry staples into a hearty weeknight meal. The garlic infuses the white beans while the ham adds savory depth, and thyme and bay leaves bring a gentle herbal note that feels comforting on cool evenings. It works well for busy families who want little hands-on time and solid leftovers.

It delivers a thick, brothy texture with tender beans and chunks of ham in every bowl. The flavors stay balanced without needing extra seasoning at the table.

Garlicky White Bean and Ham Soup with Thyme and Bay Leaves

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound dried navy beans, rinsed
• 2 cups diced cooked ham
• 6 garlic cloves, minced
• 1 medium onion, diced
• 4 cups low-sodium chicken broth
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Instructions

 

• Add the rinsed navy beans, diced ham, minced garlic, and diced onion to the slow cooker.
• Pour in the chicken broth and water.
• Stir in the dried thyme, salt, and black pepper.
• Place the bay leaves on top of the liquid.
• Cover and cook on low for 8 hours until the beans are soft.
• Remove and discard the bay leaves.
• Taste and adjust salt if needed before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of warm water before reheating. Use a ham steak or leftover holiday ham for the best flavor. Skip extra salt at the start if your ham is very salty.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Cabbage and White Bean Ham Soup with Onions and Carrots

This soup combines tender cabbage with creamy white beans and smoky ham in a light broth that also features sweet onions and carrots. It is an easy slow cooker option for weeknight family meals when you want something filling that still feels fresh. The ingredients are simple and affordable, making it a practical choice for stretching a small amount of ham into multiple servings.

The finished soup has a mild, comforting flavor with soft vegetables and hearty beans throughout. Cabbage adds gentle texture while the ham provides savory depth without overpowering the other ingredients.

Cabbage and White Bean Ham Soup with Onions and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 8 ounces diced ham
• 2 cans (15 ounces each) white beans, drained and rinsed
• 3 cups shredded cabbage
• 1 large onion, diced
• 2 carrots, sliced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Instructions

 

• Place the diced ham, drained white beans, shredded cabbage, diced onion, sliced carrots, chicken broth, minced garlic, and dried thyme into the slow cooker.
• Add salt and black pepper, then stir everything together until evenly combined.
• Cover the slow cooker and cook on low for 6 to 8 hours, until the cabbage and carrots are tender.
• Taste the soup and adjust salt or pepper if needed before ladling into bowls.

Notes

The cabbage softens during the long cook but keeps enough body to give the soup pleasant texture. If you want a thicker broth, gently mash a few beans against the side of the pot right before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen them.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Potato and Butter Bean Ham Soup with Parsley

This soup brings together creamy butter beans and soft chunks of potato in a light broth that highlights the smoky flavor of ham. It works well for weeknight family meals when you want something filling without much hands-on work.

The fresh parsley stirred in at the end keeps the flavors bright and balanced. The slow cooker does most of the work, turning simple ingredients into a comforting bowl.

Potato and Butter Bean Ham Soup with Parsley

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 cups chicken broth
• 2 cups diced potatoes
• 1 can (15 oz) butter beans, drained and rinsed
• 1 cup diced cooked ham
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Add the chopped onion, minced garlic, diced potatoes, diced ham, and drained butter beans to the slow cooker.
• Pour the chicken broth over the ingredients and stir to combine.
• Season with salt and black pepper.
• Cover and cook on low until the potatoes are tender.
• Stir in the chopped parsley just before serving.

Notes

Add the parsley only after cooking so it stays green and fresh tasting. Leftovers reheat well on the stovetop with a splash of broth if the soup thickens in the fridge. Use a low-sodium broth if your ham is already salty.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Curried Chickpea and Ham Soup with Coconut Broth

This slow cooker soup brings together creamy coconut broth and warm curry spices with chunks of ham and hearty chickpeas. It works well on busy weeknights when you want a filling meal without much hands-on time. The result is a mildly spiced, comforting bowl with a thick texture that feels substantial yet simple.

It fits right into a budget meal plan because it relies on canned chickpeas, leftover ham, and pantry spices. The coconut milk adds richness without extra cream or dairy.

Curried Chickpea and Ham Soup with Coconut Broth

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Course Soup

Cuisine Fusion

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Can Opener

Ingredients

  

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1.5 cups diced cooked ham
• 1 can (14 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro (for serving)

Instructions

 

• Add the diced onion, minced garlic, curry powder, cumin, salt, and black pepper to the slow cooker and stir to combine.
• Pour in the chicken broth and coconut milk, then whisk until the spices are evenly distributed in the liquid.
• Add the drained chickpeas and diced ham, stirring gently to submerge them in the broth mixture.
• Cover and cook on low for 6 hours or on high for 3 hours until the onions are soft and the flavors have melded.
• Taste and adjust salt or pepper if needed, then ladle into bowls and top each serving with chopped cilantro.

Notes

If the soup thickens too much after cooking, stir in an extra splash of broth or coconut milk to loosen it before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop or in the microwave. For a milder flavor, reduce the curry powder by half the next time you make it.

Course: Soup
Cuisine: Fusion
Equipment: Slow Cooker, Knife, Cutting Board, Can Opener

Rustic Kidney Bean and Ham Soup with Celery and Garlic

This slow cooker soup turns simple pantry staples into a filling supper that stretches a little ham a long way. Kidney beans stay firm while the garlic and celery give the broth a savory backbone that tastes even better the next day. It is the kind of meal that works on busy weeknights when you want something warm and budget-friendly without much hands-on time.

Rustic Kidney Bean and Ham Soup with Celery and Garlic

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried kidney beans, rinsed
• 1 1/2 cups diced cooked ham
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 medium onion, diced
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste

Instructions

 

• Add the rinsed kidney beans, diced ham, sliced celery, minced garlic, and diced onion to the slow cooker.
• Pour in the chicken broth and add the bay leaf, thyme, and black pepper.
• Stir once, cover, and cook on low for 7 to 8 hours until the beans are tender.
• Taste the broth and stir in the salt. Remove the bay leaf before serving.

Notes

If you like a thicker broth, mash a few beans against the side of the pot with a spoon and stir them back in. Leftover soup keeps well in the fridge for three days and reheats gently on the stovetop with a splash of broth to loosen it.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Savory Lentil and Ham Soup with Carrots and Spinach

This soup brings together hearty lentils and smoky ham for a filling supper that feels both comforting and fresh. The carrots add a touch of natural sweetness while the spinach wilts in at the end to keep its color and texture. It works well on busy weeknights when you want a one-pot meal that stretches a small amount of ham across the whole family.

It is also a smart choice for cooler evenings when you need something warm and budget-friendly without much hands-on time. The slow cooker does the work, turning simple ingredients into a thick, savory broth that tastes even better the next day.

Savory Lentil and Ham Soup with Carrots and Spinach

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 cups diced cooked ham
• 3 medium carrots, peeled and sliced
• 4 cups fresh spinach leaves
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the rinsed lentils, diced ham, sliced carrots, diced onion, and minced garlic to the slow cooker.
• Pour in the chicken broth and stir in the dried thyme, salt, and black pepper.
• Cover and cook on low for 7 hours until the lentils are tender and the carrots are soft.
• Stir in the fresh spinach leaves during the last 10 minutes of cooking so they wilt but stay bright.
• Taste and adjust salt or pepper if needed before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. You can swap the spinach for frozen chopped spinach added straight from the bag if that is what you have on hand. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing flavor.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board