Eosinophilic Esophagitis Friendly Crockpot White Bean and Ham Soup

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

4.6

(4)

Eosinophilic Esophagitis Friendly Crockpot White Bean and Ham Soup

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Ingredients

6 servings

1 lb dried navy beans or dried great northern beans, rinsed and picked over
1 lb ham steak, cut into ¾-inch cubes
1 smoked ham hock
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced ½-inch thick
1 medium yellow onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 tsp dried thyme
½ tsp smoked paprika
½ tsp black pepper
salt, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the rinsed beans, ham steak cubes, and ham hock in the insert of a 6-quart slow cooker.
2
Add the carrots, celery, onion, and garlic on top of the beans and ham.

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