Potato and Butter Bean Ham Soup with Parsley
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
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board