Ham & Beans Soup

Ham Steaks, 1 lb, fat trimmed, cut into bite size pieces, browned in skillet
1 cup chopped Kale
1 cup chopped Carrots
1 cup chopped celery
1 cup chopped onion
2 tbsp minced garlic
2 tbsp minced shallots
1 cup chopped dried mushrooms
32 oz. Beef Stock
1 can Vegetable Stock
1 can Rotel diced tomatoes and chilis, drained
2 cans Navy Beans, drained and rinsed
2 cans Pinto Beans, drained and rinsed
4 tbsp Hoisin Sauce (shoudl be in Asian foods section of store)

Add vegetable stock to slow cooker or soup pot.
Spray iron skillet with cooking spray. Brown ham pieces, then add to soup pot.
Add garlic and shallots to soup pot.
Cut potatoes into bite sized pieces, add raw potatoes to soup pot.
Add a bit of olive or canola oil to skillet you browned the ham in, add chopped kale, carrots, onions, and celery and saute until onion is translucent, kale wilted. Add sauteed veggies to soup pot.
Add dried mushrooms, drained & rinsed beans, and drained Rotel to soup pot.
Add beef stock and Hoisin Sauce to soup pot. Set slow cooker on low or bring soup pot to a low simmer and let cook until potatoes are very tender. Should make 12 to 16 servings. Recommend serving with cornbread or cheese quesadillas.

Number of Servings: 16

Recipe submitted by SparkPeople user JODIKAYAK.