Recipe by Dan Lang
"This is a spicy ham and bean soup."
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2 (15 ounce) cans
black beans, rinsed and drained
2 (14.5 ounce) cans
great Northern beans, rinsed and drained
1 (14 ounce) can
quartered artichoke hearts, drained
1 (14.25 ounce) can
baby corn, drained and cut into pieces
2 (4.5 ounce) cans
sliced mushrooms, drained
1 (4 ounce) can
chopped green chilies
potatoes, peeled and chopped
4 large cloves
chopped fresh rosemary
chopped fresh parsley
chopped fresh thyme
ground black pepper
cayenne pepper, or more to taste
dry red wine
water to cover
Really easy and good recipe. I did omit the mushrooms and leeks. It is a bit on the spicy side and my kids did not like only for that reason. Next time I will not add the green chilis and chili powder. Would recommend to anyone!
I left out the mushrooms, leeks, chilis, and artichokes. I had to reduce the potato, carrot and celery to one each due to the size of my crock pot.
If you follow the recipe, what you get is a sickeningly sweet and excessively spicy mess--and lots of it. I left out the green chilis and it was still overly spicy.
I can't see myself repeating this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Dan's Slow Cooker Ham and White Bean Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 70
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