Sunday, October 3, 2010

Ham and Bean Soup

Soups seem to be fairly easy to adapt to be gluten free (or in this case, no adaptation was needed). This recipe came from Melissa, a good friend of mine.


3 (15oz) cans small white beans, rinsed and drained
2 1/2 cups cubed cooked ham (about 12oz)
3 medium carrots, chopped
2 stalks celery, thinly sliced
1 large onion, chopped
1/4 tsp black pepper
2 (14.5oz) cans diced tomatoes w/basil, garlic, & herbs; undrained
2 (14oz) cans gluten free chicken broth
8 cups torn fresh kale or spinach leaves
Freshly shredded parmesan cheese (optional)

  1.  In a 5 to 6 quart slow cooker combine beans, ham, carrots, celery, onion, and pepper. Stir in undrained tomatoes and chicken broth.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Just before serving, stir in kale or spinach. If desired, sprinkle individual servings with parmesan cheese. 
Allison's Additional Notes: 
  1. This makes a lot of soup. Since my kids aren't crazy about it, the last time I made it I halved the recipe. 
  2. I actually skip the crock pot (mine isn't quite big enough) and let it simmer in a pot on the stove for an hour or so.

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