If you happen to have leftover ham, Slow Cooker Bean Soup with Ham, Spinach, and Thyme is a great way to use it.
(For Friday Favorites we spotlight past recipes that you may have missed, and this Slow Cooker Bean Soup with Ham, Spinach, and Thyme is one of my all-time favorite soups to make in the slow cooker!)
It’s Easter weekend, and if you’re lucky enough to end up with leftover Easter ham hanging out in the fridge, this Slow Cooker Bean Soup with Ham, Spinach, and Thyme from Kalyn’s Kitchen is a great way to use it. And we’ve only got about a month more for soup weather, so make this now before it gets too hot.
I actually came up with this recipe when I had leftover ham from Thanksgiving, and I shared the soup with my brother and sister-in-law, who reported they loved it. And adding spinach (or any dark leafy greens) to bean soup is a great way to bump up the nutritional value.
Ingredients for this CrockPot Recipe:
- cooked white beans
- ham stock or chicken stock (or use water with soup base)
- dried thyme
- cooked ham
- Goya Ham Flavor Concentrate (optional, but good)
- baby spinach
- fresh ground black pepper and salt to taste
Get the Complete Recipe for Slow Cooker Bean Soup with Ham, Spinach, and Thyme from Kalyn’s Kitchen.
Recommended Slow Cooker Size:
I used my six-quart Ninja Cooker to make this soup, but the slow cooker could have been a little smaller.
More Ideas for Tasty Soup in the CrockPot:
Click here to see all the Soup or Stew Recipes!