Monday, September 12, 2016

Ham and Lima Bean Soup

Ham and Lima Bean Soup 

 1 1/2 cups dried lima beans 
 6 cups water 
 2 cooked smoked ham hocks 
 2 1/4 cups water 
 1 14.5-oz can chicken broth 
 1 1/2 cups sliced celery 
 1 1/2 cups sliced carrot 
 1 1/2 cups sliced leek 
 2 tablespoons fresh rosemary, crushed 
 1/4 teaspoon ground black pepper 
 1 bay leaf 
 3 cups chopped spinach leaves 
                                            Salt to taste                                                                


 1. Rinse beans. In a 4-quart Dutch oven combine 
beans and the 6 cups water. Cover and let soak in 
a cool place overnight. Drain and rinse beans.

 2. Transfer to a 5- to 6-quart crockpot. 

 3. Add ham hocks, the 2 1/4 cups water, broth, celery, 
carrot, leek, rosemary, 1/4 teaspoon pepper, and bay leaf 
to slow cooker. Cover and cook on low-heat setting for 
11 to 12 1/2 hours or on high-heat setting for 5 1/2 to 6 1/2 hours. 

 4. Remove ham hocks and cool slightly, remove the meat. 
Discard bones. Chop the ham meat. Discard bay leaf. Stir 
meat and spinach leaves into soup. Season to taste with 
salt and pepper. 

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