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.