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Slow Cooker Ham and Lima Soup

Giant lima beans make this bean soup stand out from the rest. Their mellow, buttery flavor adds a lovely layer of richness to the soup.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Prep: 40 mins
  • Stand: 1 hr
  • Slow Cook: 11 hrs to 13 hrs (low) or 5 1/2 to 6 1/2 hours (high)

Slow Cooker Ham and Lima Soup

Directions

  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.
  1. 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.
  1. 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
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