Name: Ham, Potato, Vegetable Soup
Yield: about 6-8
Ingredients: 1 ham bone with leftover meat attached, plus leftover ham meat cut into bite-size pieces; 4 carrots, sliced (about 1 cup); 4 stalks celery, sliced (about 1 cup); 4 russet potatoes, peeled and cubed; 6-7 cups water; 1 can (15 oz) kidney beans, drained; 1 cup frozen corn; 1 TB garlic powder or minced garlic; kosher salt and freshly ground black pepper, to taste

Description

This Ham, Potato, and Vegetable soup is made easy in the slow cooker! It’s simple, healthy, and a delicious way to use up leftover ham bone/ham. Perfect weeknight meal!

Scale

Ingredients

1 ham bone with leftover meat attached, plus leftover ham meat cut into bite-size pieces
4 carrots, sliced (about 1 cup)
4 stalks celery, sliced (about 1 cup)
4 russet potatoes, peeled and cubed
6–7 cups water
1 can (15 oz) kidney beans, drained
1 cup frozen corn
1 TB garlic powder or minced garlic
kosher salt and freshly ground black pepper, to taste

Instructions

In slow-cooker, add all ingredients except for potatoes. Stir well to combine. Cook on LOW for 8 hours (or on high for 6 hours), adding the cubed potatoes during the last 2 hours.
Remove ham bone. If needed, remove attached meat and shred. Discard the bone, and return shredded meat to the slow cooker.
Continue cooking until soup is warmed up again. If needed, add salt and pepper to taste.