Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, December 17, 2014


1 lb dry cannellini beans
1 large onion, chopped
2 carrots, peeled and sliced
3 garlic cloves, chopped
1 can (14 1/2-oz) stewed tomatoes
1 1/2 tsp Italian seasoning
1/2 lb cooked ham, diced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Chopped fresh parsley for garnish, if desired

Place the beans in a large pot and cover with water; bring to a boil, cover and remove from heat. Allow to soak overnight.

Spray slow cooker with nonstick cooking spray. Drain beans and place in the cooker with 4 cups fresh water. Add the onion, carrots, garlic, tomatoes, Italian seasoning and ham. Stir to combine, breaking up tomatoes with spoon.

Place lid on cooker and cook on high 6 hours.

Season with salt and pepper. Mash some of the beans slightly to thicken the soup.

To serve, ladle into bowls and sprinkle with the parsley, if desired.

Tip: A crusty bread served with this soup is really good.

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