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Smoky Ham and Bean Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cups cubed cooked ham
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 3 cups chicken broth
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Place the drained beans, cubed ham, diced onion, sliced carrots, and minced garlic into the slow cooker.
  • Add the chicken broth, smoked paprika, bay leaf, and a pinch each of salt and pepper.
  • Stir everything together, then cover and cook on low for 6 to 7 hours until the carrots are tender and the flavors have blended.
  • Remove the bay leaf before serving. Taste and add more salt or pepper if needed.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers store well in the fridge for three days and can be frozen in individual portions for quick lunches. For a little extra smokiness without changing the recipe, a small pinch of smoked paprika on top of each bowl works nicely.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board