Description

A broth-forward six-serving soup of canned cannellini beans, fully cooked ham and tender vegetables, finished with lemon.

Ingredients

Scale

3 cans Canned cannellini beans, 15-ounce cans, rinsed and drained
2 cups Fully cooked ham, diced
5 cups Low-sodium chicken broth
2 carrots Large carrots, diced
2 stalks Celery stalks, diced
1 onion Medium yellow onion, diced
3 cloves Garlic cloves, minced
1 teaspoon Dried thyme
1 leaf Bay leaf
1/4 teaspoon Black pepper
1 tablespoon Fresh lemon juice

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Instructions

Rinse and drain three 15-oz cans cannellini beans. Dice 2 cups fully cooked ham, 2 carrots, 2 celery stalks and 1 yellow onion; mince 3 garlic cloves.
Combine beans, ham, vegetables, garlic, 5 cups low-sodium chicken broth, 1 tsp dried thyme, 1 bay leaf and ¼ tsp black pepper in a 5- or 6-quart slow cooker. Cover. Do not use raw ham or dried beans interchangeably in this timing.
Cook on low approximately 6 hours until the carrots and celery are tender and the soup is thoroughly hot. Do not repeatedly lift the lid. Actual cooker heating varies.
Remove bay leaf. Mash about 1 cup of the cooked beans against the side or in a separate bowl and stir back into the soup; mix in 1 tbsp fresh lemon juice. Taste before adding any salt, since ham and broth vary. Ladle six working servings; record actual yield.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: 20 minutes chopping/assembly, 6 hours on low, 10 minutes final mash and lemon. Use actual cooker and vegetable-tenderness endpoint; no dried-bean soak.

Prep Time: 20 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 360 minutes

Nutrition

Serving Size: One of six equal soup portions; liquid volume and finished weight pending