ham and bean vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 medium Carrots, raw 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 cup Dry navy beans (by PUDDYSPRIDE) 1 medium (2-1/2" dia) Onions, raw 4 oz Smoked Ham Hock (by KYDERBY1) 6 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup per serving2 stalk, large (11"-12" long) Celery, raw .25 tsp Pepper, black .5 tsp Salt 1 tsp Thyme, ground 1 tsp Hot Pepper Sauce
Cut vegetable in bite size pieces and place In slow cooker with Chicken broth ( you can use water in place of broth), drained beans, salt and pepper, thyme and hot pepper sauce. Place Ham Hock on top of mixture. Cook on low fro 10-12 hours or on high for 41/2 to 51/2 hours.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLM2202.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLM2202.
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 2.1 g
- Cholesterol: 4.6 mg
- Sodium: 397.1 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 10.0 g
- Protein: 8.2 g