Slow Cooker Ham Bone Soup with Beans

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• 800 g Ham hock
• 1 1/3 each + 1 1/3 each Carrots
• 2/3 each + 2 each Celery
• 1 1/3 each + 1 1/3 each Garlic
• 2 sprigs Dried thyme
• 1 1/3 cups Dried white beans
• 1 1/3 l Water
• 1 1/3 tablespoons Salted butter
• 2/3 each Onion
• 1 1/3 cups + 1/3 cup Milk
• 1 1/3 teaspoons Vegetable bouillon
• 40 g Spinach
• 3 1/2 tablespoons Cornstarch

1. Place the Ham Broth ingredients in the slow cooker. Slow cook for 8 hours on low, or 4 hours on high.
2. Remove ham bone. Shred meat and discard bone. Return half the ham to the slow cooker (remainder is pan fried).
3. Discard thyme sprig.
4. Remove then chop carrot and celery, return to slow cooker.
5. Melt 1 tbsp butter in a skillet over medium high heat. Add half the ham and cook until golden and crispy.
6. Transfer most to slow cooker - hold back a few for garnish.
7. In the same skillet, melt remaining butter. Add onion and garlic, cook 1 minute.
8. Add celery and carrot, cook for 3 minutes until soft.
9. Add 2 cups milk, stir.
10. Mix cornflour and extra Milk. While stirring, pour into skillet. Mixture will thicken quickly.
11. Once very thick and paste-like, scrape into slow cooker.
12. Add Vegeta into slow cooker. Stir to dissolve paste.
13. Add spinach, push down into liquid.
14. Slow cook 30 minutes on low or 20 minutes on high until spinach is wilted and broth is heated and slightly thickened.
15. Serve garnished with crispy ham and a sprinkle of parsley, if desired!