Cajun Delights: Ham and White Bean Soup

Friday, January 6, 2012

Slow Cooker Ham and White Bean Soup

Here's a Cajun favorite that is very easy to make and satisfies the soul on a cold winter day. I used the left over ham bone from New Years to bump up the flavor of this sinfully good soup. When I tell you that it's out of this world, then you know that I mean it, cher! Enjoy!

Slow Cooker Ham and White Bean Soup

1 ham bone
1 1/2 cups cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 can Rotel diced tomatoes w/ green chilies
1 quart chicken stock
3 cans (15 ounce) Navy beans, drained
1 tsp. dried thyme
2 or 3 bay leaves
1 tsp. or more Cajun seasoning
Salt to taste

Combine ham bone, ham, stock, onions, peppers, celery, carrots, garlic, thyme, beans, bay leaves, bay leaves, and tomatoes w/ green chilies, in a 4 to 6 quart slow cooker. Cook on high for 4 hours or on low for 8 hours, or until veggies are tender. Adjust seasoning, add a little water, if necessary, and parsley, and stir well. Discard bay leaves, and continue cooking on high for 30 minutes.

Serve with ~

Grandma's Buttermilk Biscuits