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Ham and White Bean Soup

I came up with this recipe when I wanted to make dinner in the slow cooker but didn't have time to go to the grocery store. I went through my freezer and cupboards, throwing in what I thought would go well together. —Stacey Cornell, Saratoga Springs, New York
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 carton (32 ounces) chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 to 15-1/2 ounces) cannellini beans, rinsed and drained
  • 1 package (10 to 12 ounces) frozen cooked winter squash, thawed
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • 1-3/4 cups cubed fully cooked ham
  • 3 medium carrots, peeled, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon reduced-sodium seafood seasoning
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional

Directions

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 6-8 hours. If desired, sprinkle with Parmesan cheese.

Test Kitchen tips
  • To make Pasta e Fagioli, add ditalini or elbow pasta to this soup.
  • For a spicy twist, sprinkle with hot sauce.
  • Nutrition Facts
    1 cup: 102 calories, 1g fat (0 saturated fat), 14mg cholesterol, 808mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 8g protein.

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