Slow Cooker Bean Soup with Ham, Spinach, and Thyme

Ingredients

• 6 cups cooked white beans
• 6 cups ham stock or chicken stock
• 1 large onion, chopped
• 2 tsp. dried thyme
• 2-3 cups cooked ham, coarsely chopped
• 1-2 packets Goya Ham Flavor Concentrate, optional
• 5 oz. package baby spinach
• Fresh ground black pepper and salt to taste

Directions

1. If you’re using dried beans and want to prepare them in the slow cooker, start by checking a basic CrockPot bean-cooking method. An overnight soak will trim the cooking time a little, but it is not required.
2. Place 1 lb. dried white beans in a colander. Rinse them well, sorting through the beans as you go to remove any stones or damaged pieces.
3. Transfer the beans to the slow cooker and add enough water so they are covered by about 2 inches. Cook on HIGH until tender, about 3-4 hours if the beans were soaked, or somewhat longer if they were not. The age of the beans matters here: older beans usually need more time, while fresher beans soften sooner.
4. Drain the beans and throw away the cooking liquid. Add the cooked beans, ham stock or chicken stock, chopped onion, and dried thyme to the slow cooker, then cook on HIGH about 2 hours.
5. After 2 hours, roughly chop the ham and stir it into the slow cooker, adding a little Goya Ham Flavor Concentrate if you want to use it. Continue cooking on HIGH about 2 hours more.
6. Chop the spinach, add it to the soup, and cook on high 30-45 minutes more. Taste and season with fresh-ground black pepper and salt, keeping in mind that ham is already salty, so the soup should not need much salt. Serve hot.