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Serve up a steaming bowl of ham soup with vegetables and Great Northern beans. Add a grilled cheese sandwich for a complete meal.
Scale
Ingredients
- 2 cups of ham and any soup bones
- 1 large + 1 medium onion, chopped evenly
- Chopped celery with leaves – 2 cups
- Carrots, sliced into coins – 2 cups
- 2 large sprigs of fresh thyme
- 2 large sprigs of fresh sage
- Small head of savoy cabbage, shredded
- One (15 .5 oz. ) can of Great Northern beans, drained (2 cans if you like beans)
- 1 (49 oz.) can of Swanson’s® low sodium chicken broth (any brand of prepared from ham base and hot water)
- Salt and freshly cracked pepper
Instructions
- Place the ham pieces and bones in the bottom of the slow cooker.
- Spread the chopped celery, onions, and carrots evenly over them ham.
- Top with half of the shredded cabbage then the thyme and sage.
- Pour hot chicken broth over the vegetables. I heated the chicken broth (or the hot water with ham base) so I could reduce the cooking time to 4 HOURS on HIGH.
- Close to the end of the cooking time, add the rest of the cabbage and the beans.
- If you use the broth at room temperature, you may want to increase the total cooking time to 5 or 6 hours – just keep an eye on the crock pot beyond 5 hours of total cooking time.
Notes
- To double the recipe, will need a 7-quart slow cooker. Add a ham slice (unless you have lost of ham left over) to the slow cooker along with twice as many vegetables. Add another 4 cups of broth. Cook on HIGH for 5 to 5 1/2 hours.
Nutrition
- Serving Size: 8 servings
