Slow Cooker White Bean Soup

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 14 G., saturated fats 3 G., proteins 29 G., carbohydrates 67 G., fiber 14 G., cholesterol 18 mg, sodium 885 mg, sugar 14 G.

This hearty and filling soup is easy to prepare and requires no pre-cooking: dried beans are combined with carrots, celery, garlic, canned tomatoes, and spices in a slow cooker, then chicken broth is added, and the soup can be forgotten for the next 7-8 hours. Ten minutes before the end of cooking, stir in the corn kernels and diced Black Forest ham. The soup will be infused with delicious smoky notes, creating a wonderful aroma. Serve each serving sprinkled with fresh chives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups dry white beans, sorted and drained
3 carrots, coarsely chopped
3 stalks celery, coarsely chopped
2 cloves garlic, finely chopped
1 can (425 g) diced fried tomatoes
2 tablespoons extra-virgin olive oil
4 cups lightly salted chicken broth
2 bay leaves
3 ears of corn, husked
110 g Black Forest ham, diced
3 tbsp chopped fresh chives, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white beans, carrot, celery, tomatoes, corn, bay leaf, ham

Cooking the dish according to the recipe:

Combine beans, carrots, celery, and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes and their juices along with 1 tablespoon of olive oil. Add chicken broth, 1 cup of water, bay leaf, 1/2 teaspoon of salt, and a few grinds of black pepper. Stir well, cover, and simmer over low heat until the beans and vegetables are tender, 7-8 hours.
Remove the lid and stir the soup. Cut the corn kernels from the cobs and add them to the soup along with the ham. Cover and simmer over low heat until the corn is crisp-tender, about 10 minutes. Add the chives and the remaining 1 tablespoon of olive oil; season with salt and pepper to taste. Discard the bay leaf.