6 Easy Slow Cooker Recipes Your Kids Will Love

by | Aug. 12, 2014

Tomato, Ham, and Bean Soup

Makes 6 servings

Ideal slow-cooker size: 5-quart

Cooking time: 6-8 hours

Tomato, Ham, and Bean Soup

1 cup dried white beans

4 garlic cloves, minced

1 cup sliced leeks

1 cup grated carrots

1 bay leaf

1 tablespoon dried parsley flakes

1/2 teaspoon chili powder

2 tablespoons Worcestershire sauce (plus more for serving)

1 lb. cooked and cubed ham

3 cups water

1/2 teaspoon salt

1/4 teaspoon pepper

2 cans whole tomatoes

Juice of 1 lemon (2-3 tablespoons)

Beans won't get tender if they're surrounded by acidic juices like tomato and lemon. That's why I add those later.

1. Rinse and sort the beans. Place in a bowl with plenty of water and soak overnight. (You can do the quick-soak method* if you don't have time to soak the beans overnight.)

2. Place softened beans in slow-cooker with garlic, leeks, carrots, bay leaf, parsley flakes, chili powder, Worcestershire sauce, ham, water, salt, and pepper.

3. Cover and cook on LOW for 6-10 hours.

4. Using a blender, puree the tomatoes and lemon juice; pour into the slow-cooker.

5. Salt and pepper and season to taste, if needed.

6. Ladle into serving bowls and add a few drops of Worcestershire sauce to each bowl.

* Kitchen Tip: Quick-Soak Method of Cooking Beans: Many recipes call for soaking beans overnight before cooking. I've found that soaking overnight results in much better texture in the beans but sometimes I forget to soak. When this happens, I use the quick-soak method: Rinse beans in cold water. Put them in a large pot and cover with about 3 inches of cold water. Bring almost to a boil (small bubbles appear around the edges of the pot), cover, and remove from heat. Let sit for 1 hour. Drain. The beans will be "soaked" and ready to cook.

This recipe came from Slow Cooking Fast by Karen Bellessa Petersen.

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