Trying to use up the last of the Christmas ham.  I haven’t tried this one yet but Bob said it was delicious.  The recipe comes from a blog called “Dashing Dish”.

soup:

4 cups chicken broth (or one 32 oz box)  ( I used four 14.5 oz cans)

1 1/2 cups (12 oz) ham, diced or cubed (I used about 2 cups)

1 small onion, diced (didn’t have an onion so used about 1/4 cup dried chopped onion)

1 cup carrots, chopped

2 large celery stalks, chopped (I used 4)

1 small head cauliflower (about 3 cups), finely chopped (I used about 2 cups of broccoli florets instead)

2 medium zucchini, chopped (left this out)

3 (15 oz each) cans cannellini beans, drained (or any white beans)  (I used Great Northern beans)

2 teaspoons garlic, minced (or 1 teaspoon garlic powder)

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon dried parsley

1 tablespoon honey or 2 packets Stevia

additional add ins (after cooking):

1/2 cup Parmesan cheese, grated

bacon, cooked and crumbled over

1  Spray crock pot with nonstick cooking spray.  Mix all ingredients together in crock pot (except for cheese and bacon).  Cover and cook on high for 4 – 6 hours or on low for 8 – 10 hours.

2  After cooking ladle 1/4 – 1/2 of the soup (more of less depending on how creamy you want it) into blender and blend until smooth.  Add pureed soup back to crock pot and stir in cheese.  Serve with bacon.  (I didn’t do step #2 because I wasn’t home when it was done and Bob ate it as is out of the crock pot.)

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