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Add the ham bones, green beans, potatoes, and bay leaves. Remove the bay leaves and ham bones before serving.Ĭook the onions and carrots.Cook about 20 more minutes until heated through. Add in the drained and rinsed cannellini beans and chopped ham.When the oil is hot add in the carrots and onions. Continue to simmer for about 30 minutes until the potatoes have softened. Add olive oil to a 5-quart soup pot and set over medium-high heat. Bring to a simmer, then cover, and turn to low.

Pour in the remaining stock, and add the potatoes, green beans, ham bones, and bay leaves.When the garlic is fragrant, add about ½ cup of stock along with the remaining spices to the Dutch oven, and scrape up any bits that have stuck to the bottom.While the carrots and onion are cooking, chop the potatoes and trim the green beans to one-inch pieces.Add the minced garlic, salt, and pepper, and cook about 2 more minutes. Cook on low for 8-10 hours, on or high 5-6 hours until the potatoes and onion are cooked. Add enough chicken broth to cover the ingredients. Next, add the ham bone, thyme, paprika, and bay leaves, followed by the stock and beans. Add the meat and beans: Remove the ham bone, pull off and shred any meat, then add the meat back to the pot along with beans and more ham if needed. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Add the garlic and cook for an additional 30 seconds. Add the broth ingredients: To the pot, add in water, ham bone, and chicken bouillon. Cook until soft, stirring occasionally for 4-5 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is. Place the hambone, onion, potatoes, frozen vegetable mix of choice, kidney beans, thyme, garlic, bay leaves and salt and pepper into a large slow cooker. Heat the olive oil, onion, and carrot in a large dutch oven over medium-high heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add the chopped onion and carrots, and sauté for about 8 minutes until onion is tender. Step 1 In a medium saucepan, heat oil over medium heat. Heat a tablespoon of olive oil in a Dutch oven (or similar large pot) over medium heat.Begin by chopping your onion and carrots, and mince the garlic.