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Slow Cooker Bean Soup with Ham, Spinach, and Thyme

Slow Cooker Bean Soup with Ham, Spinach, and Thyme
  • Meal


  • Cusine


6 cups cooked white beans

6 cups ham stock or chicken stock

1 large onion, chopped

2 tsp. dried thyme

2-3 cups cooked ham, coarsely chopped

1-2 packets Goya Ham Flavor Concentrate 

5 oz. package baby spinach

fresh ground black pepper and salt to taste


If you’re starting with dried beans and cooking them in the slow cooker, you might want to read How to Cook Dried Beans in a CrockPot. (Soaking beans overnight will slightly shorten the cooking time, but they can also be cooked without soaking.) Put 1 lb. dried white beans in a colander, rinse the beans and pick through to be sure there are no stones or broken pieces. Put beans into the slow cooker with enough water to cover by about 2 inches. Cook beans on HIGH until they’re soft, about 3-4 hours for soaked beans or a bit longer for unsoaked beans.  (Cooking time will be determined largely by how fresh the beans are, so older beans take longer to cook and fresher ones will cook a little more quickly.) Drain beans and discard the cooking water. Put cooked beans, ham stock or chicken stock, chopped onion, and dried thyme into the slow cooker and cook on HIGH about 2 hours. After 2 hours coarsely chop the ham and add to the slow cooker (with a little Goya Ham Flavor Concentrate if desired.) Cook on HIGH about 2 hours more. Chop the spinach and add to the soup. Cook on high 30-45 minutes more. Season soup to taste with fresh-ground black pepper and salt.  (Remember ham is salty so you won’t need much salt.) Serve hot.