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Ham & Bean Soup in a Crock-Pot with Rustic Bread Recipe


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     Ham & Bean Soup in a Crock-Pot with Rustic Bread

Category   Salads - Soups - Sidedishes
Sub Category   None

1 1/2 lb (or 675g) fat-free ham (ie. Schneiders)
3 1/2 cups (900mL) vegetable broth
1 cup water
10 baby potatoes, cut in half
1 onion, finely chopped
3 carrots, diced
1 stalk celery, diced
19oz (540mL) can white kidney beans
19oz (540mL) can chick peas
1 tsp Mrs. Dash
pepper to taste
1 or 2 bay leaves
1 loaf multigrain bread

The night before- Cut the ham in bite-sized pieces and place in center crock of the crock pot. Add vegetable broth and water, potatoes, onion, carrots and celery.
Partially drain the kideny beans and chick peas and add to the pot. Add spices and bay leaf. Stir to combine. Cover and place crock in the fridge overnight.
In the morning- Place center crock back in slow-cooker and set at LOW. Soup will be ready in 6 to 8 hours.
Just before dinner, set oven to 350F. Toss bread in to warm. Serve soup in bowls and enjoy with the warm bread!

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