Ham and Vegetable Soup


Serves: 6
Total Calories: 444

Ingredients

1 onion medium chopped
2 cloves garlic minced
1 pound ham hocks smoked, sliced cut in pieces
1/2 cup green bell pepper chopped
2 (15-ounce) cans northern beans
1 (8 1/2-ounce) can lima beans
1 1/2 teaspoons chicken bouillon
1/2 teaspoon thyme dried
1/4 teaspoon hot pepper sauce
1 cup hot water
1 (10-ounce) package peas and carrots thawed
1 cup cabbage thinly shredded (optional)

Directions:

Layer in a slow cooker: onion, garlic, ham hocks, green pepper, beans with liquid, bouillon granules, thyme, hot pepper sauce, and water. DO NOT STIR.

Cover and cook on high 3 1/2 to 4 hours or on low 7 to 8 hours or until ham hocks are very tender.

Stir in thawed vegetables and optional cabbage. Immediately cover and cook on high 20 to 30 minutes or until vegetables are tender and heated through.


*Or use 1/2 package (20 oz.) frozen Italian- or California-style vegetables, thawed.

Nutritional Facts:

Serves: 6
Total Calories: 444
Calories from Fat: 1

This Ham and Vegetable Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


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