Bean Veggie Ham Soup

I have a few beans to use up. So figured I'd make a pot of bean soup. But then I wanted to add some veggies to the traditional recipe... so I threw in what I had. It's kind of a concoction of whatever I had in the fridge/freezer. Turned out pretty delicious!

Bean Veggie Ham Soup

• 5 cups mix beans (black, kidney, Great Northern, pinto) 

• 1.5 lbs ham - diced 

• .5 lb Italian sausage - browned and crumbled 

• 1 cup diced zucchini 

• 1 cup diced carrots 

• 1 medium onion - diced 

• 3 stalks celery - diced 

• 2-3 cups fresh spinach leaves (or use frozen, thawed, squeezed dry) 

• 1 can diced tomatoes 

• 2 quarts chicken broth

• salt and fresh ground pepper 

• spices (I used Italian Seasoning - oregano, basil, parsley mix) 

• garlic powder 

• corn starch (to thicken at the end) 

Sautee veggies on stove top  Add all other ingredients to crock pot and veggies when they are soft. Let simmer for a few hours until flavors are well mingled and the spinach is wilted and soft. If desired, thicken with corn starch at the end for a more "stew" consistency. 

This recipe makes a huge pot of soup. So plan to eat it all week and/or freeze portions for later. 

~Pam