2 cups finely chopped cooked ham
1 cup frozen pearl onions, thawed
1 cup water
2 medium (1 cup) carrots, thinly sliced
1 (32-ounce) can beef broth
1 (10-ounce) package frozen cut green beans, thawed
1 (8-ounce) package dried lentils
1/2 teaspoon dried marjoram leaves
5 ounces (1 1/4 cups) shredded Cheddar cheese
Combine all ingredients except cheese in 4-quart slow cooker. Cover; cook on High heat setting 3-4 hours.
To serve, place 2 tablespoons cheese in each individual soup bowl. Ladle soup over cheese.
Most legumes can be stored indefinitely, but are best used within 1 to 2 years of purchase. Date and store legumes in airtight glass or plastic containers in a cool, dry place.