PROVENCAL HAM & BEAN SOUP

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Provencal Ham & Bean Soup image

There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia

Provided by @MakeItYours

Number Of Ingredients 13

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

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