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Slow Cooker Ham and White Bean Soup with Corn Muffins
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowls
  • Muffin Tin

Ingredients
  

  • 1 pound diced ham
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 egg
  • 1/4 cup melted butter
  • 2 tablespoons honey

Instructions
 

  • Place the diced ham, white beans, onion, carrots, celery, chicken broth, thyme, salt, and pepper into the slow cooker. Stir once to distribute the ingredients evenly.
  • Cover and cook on low for 6 to 8 hours until the carrots and celery are tender.
  • About 30 minutes before serving, preheat the oven to 400°F and grease a 12-cup muffin tin.
  • In a large bowl, stir together the cornmeal, flour, and baking powder. In a separate bowl, whisk the milk, egg, melted butter, and honey until smooth.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Spoon the batter into the prepared muffin tin.
  • Bake the muffins for 15 to 18 minutes until the tops are lightly golden. Serve them warm alongside bowls of the soup.

Notes

Let the soup rest for 10 minutes after cooking so the flavors settle before ladling. If the broth tastes too mild, add an extra pinch of thyme or a little more salt right at the end. The honey in the muffins balances the savory ham, and any leftover muffins can be split and toasted the next day.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowls, Muffin Tin