• Place beans in a large pot and cover with water. Bring to boiling, cover and turn off heat. Allow to soak overnight.

  • Coat slow cooker bowl with nonstick cooking spray. Drain beans and add to bowl. Add 4 cups water, onion, carrots, garlic, tomatoes, Italian seasoning and ham. Stir to combine, breaking up tomatoes with a wooden spoon.

  • Cover and cook on HIGH for 6 hours.

  • Season with salt and pepper; mash beans slightly to thicken soup. Serve with crusty bread and garnish with parsley, if desired.

Nutrition Facts

349 calories; 5 g total fat; 21 mg cholesterol; 795 mg sodium. 57 g carbohydrates; 21 g protein;