Smoky Navy Bean SoupMarch 24, 2013 | Email This Post Print This Post Post a Comment
Warm up with a bowl Slow Cooker Smoky Navy Bean Soup. Serve with warm bread and enjoy!
1 pound navy beans, soaked overnight
2 cups (8 ounce) chopped smoked ham
1 small onion, chopped
3 ribs celery, thinly diced
3 carrots, peeled and thinly diced
1 (14 1/2 ounce) can petite diced tomatoes with jalapeno pepper
1/2 teaspoon dried thyme
1 (5 ounce) bag baby spinach
1 teaspoon salt
1/4 teaspoon black pepper
Coat slow cooker with nonstick cooking spray.
Drain beans and add to slow cooker.
Add 6 cups water.
Add ham, onion, celery, carrots, tomatoes and thyme.
Cover and cook on LOW for 10 hours.
Remove 2 cups of the soup. Puree and return to slow cooker. Mix well.
Add salt and pepper.
Add spinach and stir until wilted.
Makes: 8 servings