Ham and Northern Bean Soup with Rosemary
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound diced ham
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 fresh rosemary sprigs
- Salt and pepper to taste
Instructions
- Add the diced ham, drained beans, diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
- Pour the chicken broth over the ingredients and stir to combine.
- Place the two rosemary sprigs on top of the mixture.
- Cover and cook on low for 7 hours until the vegetables are soft and the flavors have blended.
- Remove the rosemary sprigs and season with salt and pepper before serving.
Notes
If the broth seems too thin after cooking, mash a few beans against the side of the pot and stir them back in to thicken it slightly. Dried rosemary can replace the fresh sprigs, but use only one teaspoon so the flavor does not overpower the ham. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board