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Slow Cooker Bean & Ham Soup
Calories: 430
Protein: 35g
Carbs: 36g
Fat: 15g
8
1 Tbsp olive oil
3 celery stalks, sliced
3 carrots sliced, sliced
1 medium onion, chopped
1 L chicken broth
1 L water
400 g dry pinto beans (soaked and rinsed)
1 kg unsmoked gammon joint, cut up into smaller pieces (around 8 cm)
1 tsp cumin
1 tsp thyme
1 tsp paprika
2 tsp garlic powder
1 bay leaf
Salt and pepper to taste
Ingredients
Notes:
- If you don't want to soak your beans, use 4 tins of pinto beans and rinse well. REduce the cooking time to 4 hours or until the gammon is soft and easy to shred.
- Gammon joints and chicken broth can both be very salty. Be sure to taste the stew before adding any extra salt at the end.
- A meaty ham bone can replace the gammon.
1. Heat the olive oil and sauté the carrots, celery, and onion until soft (around 8 - 10 minutes).
2. Add the water, beans, broth, gammon, the spices and the bay leaf. Bring to a boil.
3. Pour into a slow cooker. Cook on Medium for 5 - 6 hours or until the beans are tender.
4. Remove the gammon and the bay leaf.
5. Shred the gammon using two forks and return to the slow cooker.
6. Season with salt and pepper.