Makes 6 servings
1 cup dried white beans
4 garlic cloves, minced
1 cup sliced leeks
1 cup grated carrots
1 bay leaf
Juice of 1 lemon (2-3 tablespoons)
1 Tbsp dried parsley flakes
1/2 tsp chili powder
2 (14.5 oz) cans whole tomatoes
2 Tbsp Worcestershire sauce (plus more for serving)
About 1 lb cooked and cubed ham
3 cups water
1/2 tsp salt
1/4 tsp pepper
1. Rinse and sort the beans. Place in a bowl with plenty of water and soak overnight. Or, if you don’t have time do the quick soak method.
2. Place softened beans in slow cooker with garlic, leeks, carrots, bay leaf, parsley, chili powder, Worcestershire, ham, water and salt and pepper.
3. Cover and cook on LOW for about 6-10 hours (depending on how quickly your slow cooker cooks).
4. Puree the tomatoes and juice in a blender and pour into the slow cooker. Add the lemon juice in as well.
5. Salt and pepper and season to taste, if needed.
6. Ladle into serving bowls and add a few splats of Worcestershire sauce to each bowl.
A fairly healthy version of ham and bean soup considering most versions are cream-based. The tomatoes and lemon are added in at the end because the citrus prevents the beans from getting soft (I learned this the hard way). I think that next time I will add in 1/2 cup of lentils to make this even heartier. 3 1/2 stars.