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Smoky Navy Bean Soup

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Rate this recipe 4.5/5 (27 Votes)
Smoky Navy Bean Soup 1 Picture

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

Details

Servings 8
Adapted from familycircle.com

Preparation

Step 1

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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