This recipe makes a small pot of hearty soup that will serve about 4-6 people. If you have a large family or want leftovers, you'll want to double the recipe!

Tuscan Bean and Prosciutto Soup

1 TBSP unsalted butter or margarine

4 oz. prosciutto (you could also use bacon or ham if you prefer)

4 cups water

1 cup dried navy beans, rinsed and sorted

1/2 cup dried lima beans, rinsed and sorted

1 medium onion, finely chopped

1 tsp salt

1 tsp ground cumin

1 tsp black pepper

1/2 tsp ground paprika

1 can (14 oz) diced tomatoes, undrained

Melt butter in a large skillet over medium-high heat. Add prosciutto and fry until crisp. Drain on a paper towel and let cool.

Crumble prosciutto into small pieces and add to crockpot. Add water, navy beans, lima beans, onion, salt, cumin, pepper, and paprika. Stir well until combined. Cover and cook on LOW for 10-12 hours.

Add tomatoes and juice, stir well. Cover and cook on HIGH for 30-40 minutes or until soup is heated through.


God bless,




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