Hearty Ham, Potato, and Bean Soup With a Kick #5FIX

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   1.

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   Empty the dried beans in a large bowl.

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   Remove the flavor packet and set aside.

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   2.

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   Fill the bowl with enough cold water so that the beans are entirely covered.

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   3.

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   Refridgerate 8 hours or overnight.

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   4.

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   Rinse off the beans and drain all the water.

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    5.

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    Place the soaked beans, potatoes, chicken broth, ham, drained tomatoes, and flavor packet in a slow cooker and stir to blend.

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    6.

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    Cook on the low setting for 8 to 10 hours.

* Per serving · 4 servings · Values may vary.

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