Crock Pot Ham, Escarole and Bean Soup Recipe

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.

nutrition data

Nutritional data has not been calculated yet.