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.

Taken from

http://www.bettycrocker.com/recipes/slow-cooker-tuscan-bean-soup/acd7d081-0eea-4a42-8209-93d81aa1be49

This was a very easy, great recipe. Everyone loved it.