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Slow Cooker Hearty White Bean Soup


2 smoked ham hocks or a meaty ham bone

1 quart vegetable broth

1 ½ cups sliced carrots

1 ½ cups sliced celery

1 medium onion, diced

1 ½ teaspoon dried thyme

¼ teaspoon freshly ground black pepper

2 cans (14.5 ounces each) diced tomatoes

½ cup corn kernels

2 to 3 cans (15 ounces each) white beans (Great Northern, Navy, etc.)

salt and pepper, to taste


In a 4 to 6-quart slow cooker, combine the ham bone, vegetable broth, carrots, celery, and onion. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until vegetables are tender. Carefully strain broth into a bowl and skim excess fat.

Return broth to the slow cooker. Remove the ham bone to a plate; let cool and remove the meat from the bones and shred; return to the broth. Add the remaining ingredients and continue cooking on HIGH for 30 minutes to 1 hour. Taste for seasonings and adjust to your taste. We like a lot of pepper and there is plenty of salt in the ham.

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