"Everything But The Kitchen Sink" Ham Soup

Everything But The Kitchen Sink Ham Soup

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Jennifer Klinger


I created this recipe to use up all of the vegetables in my fridge. I cooked it in the crockpot and the house smelled so wonderful all day! The result was a delicious, nutritious soup :)


★★★★★ 1 vote

15 Min
8 Hr


  • 2 lb
  • 1/2 pkg
    baby carrots, sliced lengthwise
  • 3-4 large
    potatoes, diced
  • 1
    yellow squash, diced
  • 1 c
    zucchini, shredded
  • 1 c
    cabbage, shredded or chunked
  • 1/2
    green pepper, diced
  • 1
    onion, sliced
  • 1 can(s)
    navy beans
  • 2 Tbsp
    pimientos, diced
  • 2 Tbsp
    garlic, minced
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    garlic powder
  • 2 Tbsp
    lawry's seasoned pepper
  • 1 tsp
    thyme, dried
  • 2 Tbsp
    rosemary, dried
  • ·
    water to cover

How to Make "Everything But The Kitchen Sink" Ham Soup


  1. Combine all of the ingredients in the crockpot. Add enough water to cover all of the veggies and meat. Stir thoroughly. Place the lid on the crockpot and cook for 8 hours, stirring once an hour if possible. Serve with warm, crusty bread and a salad and enjoy!

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