I absolutely LOVE fall. The crisp mornings, bundling up for walks with Lucy and most of all… making soup in the crock pot for dinner. Fall is totally my season, even thought he days seem shorter because of the darkness outside, I find that I am most productive during the fall and winter months. And most days I have dinner started in the crock pot by 10 am so I can spend my evenings working on my hooked rugs instead of in the kitchen. 😉
Last week I made the best ever tomato based soup for dinner and much to my delight, my whole family LOVED it. I served up the ham and bean soup with a batch of homemade zucchini scones and the boys were asking if there would be leftovers to pack in their lunches the nest day. It was that good I’m telling you.
You must try this recipe!
3 15 ounce cans white beans, rinsed and drained
1 cup cooked ham, cubed
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 14.5 ounce diced Italian style diced tomatoes with basil undrained
28 ounce carton chicken broth
4 cups kale, chopped
Place all the ingredients in the Crock-pot except the kale in the crock pot. Cook on low for 6-8 hours or high for 3 hours. Stir the kale into Crock-pot 5 minutes before serving. It doesn’t get any easier than that!
Find more of my Crock Pot Recipes HERE
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