Slow Cooker Ham and Lima Soup
cups dried giant lima beans, cannellini beans, or navy beans
cooked smoked pork hocks or 1 to 1 1/2 pounds meaty ham bones
14 1/2 ounce can reduced-sodium chicken broth
cups sliced celery (3 stalks)
cups sliced carrots (3 medium)
cups sliced leeks
teaspoon ground black pepper
cups torn fresh kale leaves or fresh spinach
Ground black pepper
- Rinse beans. In a 4-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and the 6 cups water in a 4-quart Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans. Transfer to a 5- to 6-quart slow cooker.
- Add pork hocks, the 2 1/4 cups water, the broth, celery, carrots, leeks, rosemary, the 1/4 teaspoon pepper, and the bay leaf to slow cooker. Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5 1/2 to 6 1/2 hours.
- To serve, remove pork hocks and cool slightly. Meanwhile, if desired, mash beans slightly. When hocks are cool enough to handle, cut meat off bones and chop; discard bones and bay leaf. Stir meat and kale into soup. Season to taste with salt and additional pepper.
Nutrition Facts(Slow Cooker Ham and Lima Soup)
- Per serving:
- 265 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 22 mg chol.,
- 826 mg sodium,
- 40 g carb.,
- 11 g fiber,
- 8 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet