Smoky Navy Bean Soup

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

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