Taste of Home
Provencal Ham & Bean Soup
TOTAL TIME: Prep: 35 min. + soaking Cook: 7 hours
YIELD: 10 servings (3-1/2 quarts).
There is nothing quite like the wonderful aroma of this delicious soup bubbling away! To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
Ingredients
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2 cups assorted dried beans for soup
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1 can (28 ounces) whole plum tomatoes, undrained
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2 cups cubed fully cooked ham
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1 large Yukon Gold potato, peeled and chopped
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1 medium onion, chopped
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1 cup chopped carrot
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1 celery rib, chopped
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2 garlic cloves, minced
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2 teaspoons herbes de Provence
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1-1/2 teaspoons salt
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1 teaspoon pepper
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1 carton (32 ounces) unsalted chicken stock
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French bread
Directions
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1.
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3.
Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low until beans are tender, 7-9 hours. Serve with bread.
Nutrition Facts
1-1/3 cups (calculated without bread): 212 calories, 2g fat (0 saturated fat), 17mg cholesterol, 887mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 17g protein.
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