Slow Cooker Tuscan Bean Soup

 

1

lb small red potatoes, cut into fourths (about 3 cups)

4

medium carrots, sliced (2 cups)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

2

cans (15 to 16 oz each) great northern beans, drained, rinsed

3 1/2

cups Progresso® chicken broth (from 32-oz carton)

2

cups diced fully cooked ham

1

teaspoon Italian seasoning

1/2

teaspoon salt

2

tablespoons chopped fresh parsley

1

tablespoon olive or vegetable oil

• 1 In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
• 2 Cover: cook on Low heat setting 8 to 10 hours.
• 3 Stir in parsley and oil before serving.