Ham & White Bean Soup

Directions

Set up your slow cooker and set it to high.

Add the olive oil, onions, garlic and ham.

Rinse off the dried beans and pick through them to remove any stones or any funky or shriveled up beans.

Add the beans to the pot, along with 8 C of water, or enough to cover the beans by about 2 inches.

Toss in the rosemary, herbs de provence, bouillon cube, salt and pepper.

Put the lid on the pot and then let it cook away on high for 5 hours, when you can check on it to stir and test the beans for tenderness, add one tbsp apple cider vinegar.  It will probably need another hour or so of cooking at that point.

The soup is finished when the beans are tender and the cooking liquid starts to thicken if you give the pot a good stir (this breaks up some of the beans, but by and large leaves the rest of the beans intact).

Remove the ham from the pot and discard any bones, gristle or other unpleasantness. Shred the remaining meat and add it back to the soup.

Serve the soup and enjoy!