Name: Slow Cooker Ham and White Bean Soup
Ingredients: 3 cups chopped leftover ham; 3 cloves garlic, minced; 1 onion, diced; 3 carrots, peeled and sliced; 2 stalks celery, diced; 2 (15-ounce) cans Great Northern beans, drained and rinsed; 1/2 teaspoon dried oregano; 2 bay leaves; 4 cups chicken broth; 1 cup water; salt and pepper, to taste; 3 cups fresh baby spinach; 1 cup heavy cream

Ingredients

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3 cups chopped leftover ham
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
1/2 teaspoon dried oregano
2 bay leaves
4 cups chicken broth
1 cup water
salt and pepper, to taste
3 cups fresh baby spinach
1 cup heavy cream

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Instructions

Dice the Onion and Celery. Peel and slice the Carrots. Place all of the vegetables into the 6-QT Slow Cooker.
Add the Ham into the slow cooker. If it is not chopped, make sure to do that before adding it.
Using a colander, drain and rinse all of the cans of the Great Northern Beans. Add the beans in.
Put the Bay Leaves and the Dried Oregano with the other ingredients
Before turning on the slow cooker, stir in Chicken Broth, Water, and Salt and Pepper to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
When the soup is done, uncover and stir in Spinach until wilted. Stir in the Heavy Cream.
Serve with your choice of bread or your favorite crackers.