Slow-Cooker Heavenly Ham and Bean Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Enjoy your dinner with this slow cooked ham soup that features Muir Glen® tomatoes, Progresso® chicken broth and beans.
Ingredients
- 1 tablespoon butter
- 1 1/3 cups chopped onions
- 1 cup chopped celery
- 3/4 cup chopped carrots
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 dried bay leaf
- 1 tablespoon chopped fresh thyme leaves
- 1 carton (32 oz) Progresso™ chicken broth
- 1 can (16 oz) navy beans, drained, rinsed
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
- 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 lb cooked ham, cut into 1/2-inch cubes
- 1 smoked ham hock (3/4 lb)
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh parsley
Instructions
- Spray 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, celery, carrots and garlic in butter 5 minutes, stirring occasionally. Add wine, bay leaf and thyme; cook 5 minutes.
- In slow cooker, stir together vegetable mixture, broth, navy beans, chickpeas, kidney beans, tomatoes and cubed ham. Add ham hock. Cover; cook on Low heat setting 4 hours.
- Remove ham hock from slow cooker; cool slightly. Remove and discard bay leaf. When cool enough to handle, remove meat from ham hock and discard bones. Add meat, vinegar and parsley to slow cooker; stir.
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