- 1 ham bone cooked, with remnants
- 2 Russet potatoes peeled and cubed
- 5 carrots peeled and sliced
- 15 oz corn drained
- 15 oz kidney beans drained and rinsed
- 14.5 oz diced tomatoes
- 6 cups water
- 2 cubes chicken bouillon
Place all ingredients into a 6-quart crock pot. Cook on Low for 8-9 hours or High for 5-6 hours. One hour before soup is done, remove the ham bone and let cool on a cutting board for 15 minutes.
Remove the meat from the ham bone and add it back to the crockpot. Discard bone. Serve when soup is warmed through.
Calories: 185kcal | Carbohydrates: 39g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 771mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6569IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 3mg