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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