Black Bean and Ham Soup for the Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Cup onions, chopped1 1/2 Cup celery, chopped1 Cup carrots, chopped2 Cup cabbage, shredded2 cans black beans, rinsed and drained1 ham hock, approximately 8 oz.1 Tbs Chesapeake Bay Seasoning1/2 Tbs dried parsley1/2 tsp ground black pepper2 Cups vegetable stock, low sodium4 Cups water
Chop the vegetables and put them into the slow cooker.
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.
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.
Nutritional Info 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
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