Mmmmm…soup in the winter is a gift from God. And this soup couldn’t be any easier, because you throw it in the crock pot and it’s done by the time you get home from school/work/whatever.
The only somewhat time-consuming part of this recipe is chopping the veggies, and even that only takes ten minutes at most.
I made my soup with chicken broth, but you could use vegetable broth if you so desire. Also, the ham could be swapped out for sausage. I would even recommend stirring in some baby spinach leaves once the soup is done cooking.
- 4 cups chicken broth
- 1 1/2 to 2 cups ham, cubed
- 2 cans Great Northern Beans, drained
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tbs olive oil (for ham)
- 2 bay leaves
- 1 tsp dried oregano
- salt and pepper
- 2 cups baby spinach (optional)
- In a large skillet heat 1 tbs olive oil. Add cubed ham, cooking on medium heat and stirring occasionally, until browned.
- Dice your onion, celery, and carrots. Place in crock pot with ham, beans, oregano, garlic, and s&p.
- Stir in chicken broth with 2 cups water
- Cover and cook for 7 hours on low, or 4 hours on high. Stir in spinach until wilted.