Ham and White Bean Crockpot Soup
Looking for an easy, satisfying slow cooker recipe for days where life gets busy? This crockpot soup recipe can be prepared ahead of time and stored in a Ziploc bag in the freezer. Simply dump the contents into a slow cooker and let it simmer during the day while you’re at work!
Ingredients:
| Ham, diced | 2 cups | 500 mL |
| Garlic cloves, minced | 2 each | 2 each |
| Onion, medium, diced | 1 each | 1 each |
| Carrots, peeled, diced | 3 each | 3 each |
| Celery stalks, diced | 2 each | 2 each |
| Fresh green beans, chopped | 1 cup | 250 mL |
| White beans, canned, rinsed | 3 cups | 750 mL |
| Oregano, dried | ½ tsp | 2.5 mL |
| Rosemary, dried | ¼ tsp | 1 mL |
| Bay leaves | 2 each | 2 each |
| Salt | ¼ tsp | 1 mL |
| Pepper, black | ½ tsp | 2.5 mL |
| Parsley, dried | 2 Tbsp | 30 mL |
| Chicken or vegetable broth | 1.5 cup | 625 mL |
Directions:
- Label a gallon-size freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Combine all ingredients (except broth) in the plastic freezer bag.
- Remove as much air as possible, seal, and freeze for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
- Add to crockpot with broth and cook on “low” setting for 8 hours or until carrots are soft.
Makes 4 servings ( 482 g /serving). 1 serving = ~2 cups
