Dan s Slow Cooker Ham and White Bean Soup

1 pound ham, diced

2 (15 ounce) cans black beans, rinsed and drained

2 (14.5 ounce) cans great Northern beans, rinsed and drained

1 (14 ounce) can quartered artichoke hearts, drained

1 (14.25 ounce) can baby corn, drained and cut into pieces

2 (4.5 ounce) cans sliced mushrooms, drained

1 (4 ounce) can chopped green chilies

1 bunch celery, chopped

2 large potatoes, peeled and chopped

1 large carrot, diced

1 large leek, chopped

4 large cloves garlic, chopped

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

½ cup brown sugar

1 teaspoon Creole seasoning

1 tablespoon white pepper

1 tablespoon ground black pepper

1 tablespoon salt

1 pinch cayenne pepper, or more to taste

2 tablespoons dry red wine

water to cover

Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.

Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.

Pour enough water in the slow cooker to cover all the ingredients.

Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.