Slow Cooker Ham, White Bean and Sweet Potato Soup

• 4 cups sweet potatoes, peeled and cubed (1½ pounds)
• 1 (15 oz) can cannellini (white kidney) beans, rinsed and drained
• 1 cup onions, chopped
• 1 cup carrots, chopped
• ¾ cup celery, chopped
• ½ teaspoon dried thyme, crushed
• Black pepper, to taste
• 1 (32 ounce) carton reduced-sodium chicken broth
• 2 cups cooked ham, chopped (8 oz) I used Trader Joe’s uncured, no nitrates ham, see shopping tips

• In a crock-pot, combine the sweet potatoes, cannellini beans, chopped onions, carrots and celery. Add the crushed dried thyme and a few grinds of black pepper. Pour in the reduced-sodium chicken broth and stir to combine.
• Cover and cook on the low setting for 5 to 6 hours, or on the high setting for 3 to 3½ hours, until the vegetables are tender and the flavors have melded.
• When the soup is cooked, remove about 2 cups of the mixture—making sure to include plenty of the sweet potatoes—and transfer it to a blender or use an immersion blender to puree until smooth. Return the puree to the crock-pot and stir in the chopped cooked ham. Heat on high for an additional 15 minutes to warm the ham through and finish melding flavors.
• Taste and adjust the seasoning with more black pepper if desired. Serve hot, garnished with freshly ground pepper or a sprinkle of chopped fresh herbs if you like.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened.

Substitutions: Swap cannellini beans for great northern or navy beans if preferred. Leftover cooked poultry or turkey can replace ham for a leaner variation. Fresh thyme may be used in place of dried—use about 1 tablespoon fresh.

Serving suggestions: Serve with a crisp side salad or crusty whole-grain bread for a complete, satisfying meal. A dollop of plain Greek yogurt can add creaminess without many calories.