Crockpot Ham, green bean, potato soup
Crockpot Ham, green bean, potato soup

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crockpot ham, green bean, potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Crockpot Ham, green bean, potato soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Crockpot Ham, green bean, potato soup is something which I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook crockpot ham, green bean, potato soup using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot Ham, green bean, potato soup:
  1. Prepare 6 medium potatoes (any kind you like) cubed
  2. Take 2 lb cubed ham
  3. Prepare 2 can green beans
  4. Make ready 2 cup chicken broth
  5. Take 1 cup water
  6. Prepare 2 tsp pepper
  7. Prepare 1 1/2 tsp salt
  8. Prepare 1 small onion (diced)
  9. Get 1 tsp parsley

Ham, Potato, & Green Bean Soup. Be the first to review this recipe. This soup always makes me think of summers on the farm. Nothing like fresh green beans and potatoes.

Instructions to make Crockpot Ham, green bean, potato soup:
  1. Put all ingredients in a 6 quart crock pot
  2. Cook on low for 8-10 hours or on high for 4 hours
  3. This only takes about 10 minutes to throw together. Great use for holiday leftovers.

I add a little vinegar to my own bowl myself, try it you may love it. Place half of the cabbage, onions, potatoes, beans and ham down in the crock pot. Season with half of the pepper and salt. Add the remaining cabbage, onions, potatoes, beans and ham along with the remaining salt/pepper. Now a lot of ham, green beans and potato side dishes use canned or frozen green beans and its always a last minute option, but the biggest issue is when you slow cook a veggie and start with it cooked (as is the case for frozen and canned veggies) you run the risk of overcooked or soggy veggies.

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