Spring is here, so bring on the tulips! Then, within 24 hours pull your parka back out because we are in for some more snow! I have a great soup to share that you are sure to enjoy, especially if you live in a snowy, spring wonderland like we do.
As a busy, working mom my favorite dinner recipes are simple, nutritious, practical, and delicious. Anytime I can combine a healthful combination utilizing leftovers in my crock-pot, I become one happy lady. The soup recipe I’m sharing today is one that goes well with dinner rolls and salad. You are sure to have each item on hand, especially if there is leftover ham in your fridge. My husband and toddler son are both fans of this dish which is another huge score. So, take twenty minutes and whip this one up. You won’t regret it.
- 1/2 lb Ham, Cooked & Diced
- 6 c Cold Water
- 1 15 oz Can Pinto Beans, Drained
- 1 15 oz Can Black Beans, Drained
- 1 15 oz Can Kidney Beans, Drained
- 1 15 oz Can Garbanzo Beans, Drained
- 3 Whole Dried Bay Leaves
- 2 tbs Dried Parsley
- 2 tsp Garlic Powder
- 3 tsp Onion Powder
- Black Pepper to Taste
- Combine all ingredients in crock-pot.
- Cook on low for 6 hours.
- Serve hot & enjoy!
Serving Size: 5 Large Bowls
This soup smells amazing at the end of it’s cooking cycle and the different beans make for a colorful and appealing dish. Because of the ham, I rarely add salt. What are your variations on this classic soup?
Did you like this crock-pot recipe? Click below to find another you may enjoy: