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- 1 1/2 cups dried giant lima beans, cannellini beans, or navy beans
- 6 cups water
- 2 cooked smoked pork hocks or 1 to 1 1/2 pounds meaty ham bones
- 2 1/4 cups water
- 1 14 1/2ounce canreduced-sodium chicken broth
- 1 1/2 cups sliced celery (3 stalks)
- 1 1/2 cups sliced carrots (3 medium)
- 1 1/2 cups sliced leeks
- 2 tablespoons snipped fresh rosemary or 2 1/2 teaspoons dried rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 3 cups torn fresh kale leaves or fresh spinach
- Salt
- Ground black pepper
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 6,
- cal. (kcal) 265,
- Fat, total (g) 4,
- chol. (mg) 22,
- sat. fat (g) 1,
- carb. (g) 40,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 11,
- sugar (g) 8,
- pro. (g) 19,
- vit. A (IU) 10447,
- vit. C (mg) 47,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 222,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 826,
- Potassium (mg) 1240,
- calcium (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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