Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Slow Cooker Ham, Escarole and Bean Soup
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- #63869
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 ounces lean slab bacon or regular bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 cloves garlic, minced
1 (8 ounce size) Yukon Gold potato, cut into 1/2-inch dice
3 cups chicken or beef stock or low-sodium broth
6 ounces smoked ham, shredded
1 cup dried cannellini beans
OR
1 can (15 ounce size) cannellini beans
1/2 small head escarole, cut into 1/2-inch ribbons
freshly ground black pepper
directions
In a skillet, cook the bacon in the olive oil over moderately high heat until crisp, about 6 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
In 3-4 quart crockpot, combine bacon, onions and garlic with potatoes, stock, ham, and dried beans. (If using canned beans add towards the end of cooking time with the escarole). Cover crockpot and cook on low for 10-12 hours until beans are tender.
Add escarole, (and beans if using canned beans) stir well, and cook on low for 30-40 minutes longer until hot. If you like, you can mash some of the beans for a thicker soup
Transfer to bowls, drizzle with olive oil and serve.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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