Minutes Prep time: 30
Minutes Total time: 330
Servings: 8
Difficulty: Intermediate
1 cup dry great northern or navy beans, soaked overnight
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 medium yellow onion, chopped
2 medium carrots, chopped
2 medium ribs celery, chopped
2 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 bay leaf
1 leftover ham bone or smoked ham hock
4 cups reduced-sodium chicken broth
2 cups water
1-1/2 cups chopped fully cooked lean ham
2 cups chopped fresh kale
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 87 mg | 9% |
| Carbohydrate | 14 g | 5% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 3 g | 4% |
| Iron | 3 mg | 14% |
| Calories | 128 kcal | 6% |
| Sodium | 902 mg | 38% |
| Protein | 12 g | 24% |
| Saturated Fat | 1 g | 4% |
| Sugars | 3 g | 0 |
| Vitamin C | 11 mg | 18% |
Pour soaked beans, undrained tomatoes, onion, carrot, celery, garlic, thyme, salt, pepper, and bay leaf in 6-quart slow cooker and stir well. Nestle the ham bone into the vegetable mixture. Pour in chicken broth and water.
Cook on high 5 to 6 hours, until beans are soft and creamy. Remove ham bone and bay leaf. Stir in chopped ham and kale. Cover the slow cooker and cook until kale is wilted, about 10 minutes. Serve your ham and white bean soup.
If using canned beans, drain and rinse two 15 oz can great northern beans in place of the soaked dry beans. Cook on high 4 to 5 hours.
Ham and White Bean Soup
