Rustic Kidney Bean and Ham Soup with Celery and Garlic
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
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife