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.

Ingredients:

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)

Directions:

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.