- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.5
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 514.5 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 10.3 g
- Protein: 16.7 g
Black Bean and Ham Soup for the Slow CookerSubmitted by: JOEMARCHESANI
IntroductionAn adaptation of several recipes for the slow cooker. An adaptation of several recipes for the slow cooker.
1 Cup onions, chopped
1 1/2 Cup celery, chopped
1 Cup carrots, chopped
2 Cup cabbage, shredded
2 cans black beans, rinsed and drained
1 ham hock, approximately 8 oz.
1 Tbs Chesapeake Bay Seasoning
1/2 Tbs dried parsley
1/2 tsp ground black pepper
2 Cups vegetable stock, low sodium
4 Cups water
Add the ham hock and seasonings.
Add the stock and water, and set the slow cooker on low.
Cook for 8 hours [4 hours on high].
Carefully remove the ham hock from the slow cooker and separate the meat from the bone. Return the meat to the slow cooker.
Puree the contents of the slow cooker [an immersion blender makes this process much easier and cleaner].
The soup should be thicker than a broth, but not as thick as bean soups with mashed potatoes or other binders.
Serving Size: Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user J.MARCHESANI.