Smoky Navy Bean Soup

1 lb 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 1/2 oz can petite diced tomatoes with chipotle or jalapeno pepper
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 – 5 oz bag baby spinach
6 cups water
cooking spray

Coat slow cooker bowl with nonstick cooking spray.

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.

Remove 2 cups of the soup, puree and return to slow cooker. Add salt and pepper; gradually add spinach and stir until wilted.

Makes: 8 servings

Crock Pot 4-1/2-Quart Slow Cooker, Black Demask Pattern

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