Provencal Ham & Bean Soup

• 2 cups assorted dried beans for soup
• 1 can (28 ounces) whole plum tomatoes, undrained
• 2 cups cubed fully cooked ham
• 1 large Yukon Gold potato, peeled and chopped
• 1 medium onion, chopped
• 1 cup chopped carrot
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 teaspoons herbes de Provence
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 carton (32 ounces) unsalted chicken stock
• French bread

1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
2. Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

soup, tomatoes, potato, onion, carrot, celery, garlic, herbes, salt, pepper, chicken, bread

Taken from www.tasteofhome.com/recipes/provencal-ham-bean-soup/ (may not work)