Smoky Navy Bean Soup

Photo by Courtney P.
Adapted from familycircle.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from familycircle.com

Ingredients

  • 1

    pound navy beans, soaked overnight

  • 2

    cups chopped smoked ham, about 8 oz

  • 1

    large onion, chopped

  • 3

    ribs celery, thinly sliced

  • 3

    carrots, peeled and thinly sliced

  • 1

    14 1/2ounce can petite diced tomatoes with chipotle or jalapeno pepper

  • 1/2

    teaspoon dried thyme

  • 1

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    5 ounce bag baby spinach

Directions

1. Coat slow-cooker bowl with nonstick cooking spray. 2. Drain beans and add to slow cooker bowl. Stir in 6 cups water, ham, onion, celery, carrots, tomatoes and thyme. Cover and cook on LOW for 10 hours. 3. Remove 2 cups of the soup, puree and return to slow cooker. Add salt and pepper; gradually add spinach and stir until wilted.

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