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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