Quick Ham and Bean Soup

Easter dinner left me with a ham and big bone to carve up and use for future meals. I took the bone andplaced it in the crock pot. Made a nice ham stock that I will use to make a nice hearty ham and beab soup. Let’s make a nice hame and bean soup with out left over Easter feast.

 8 cups ham stock (from my previously prepared Easter feast)

2 tbsp olive oil

1 tbsp butter

 ½ tsp salt

 1 cup chopped carrots

In a large-sized sautee pan place olive oil and butter.
Heat on medium heat.
Add onion, carrot, celery, and garlic to the oil and cook with stirring for 3-4 minutes until soft.
Transfer the vegetable mix and garlic to a 6 quart or larger slow cooker.
Add in the remaining ingredients except for canned beans
Cover and cook on low for 6-7 hours 
Add canned beans to crock and let cook for an additional 30 min.
Serve with Crusty bread…. This is a great meal.

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