Ham And Lima Soup



  1. Rinse beans.
  2. In a Dutch oven combine beans and water.
  3. Simmer, uncovered, for 2 minutes.
  4. Remove from heat.
  5. Cover and let stand for 1 hour.
  6. Drain and rinse beans.
  7. Transfer to a slow cooker.
  8. Add remaining ingredients except kale/spinach to slow cooker.
  9. Cover and cook on low for 11 to 13 hours or on high for 5 1/2 to 6 1/2 hours.
  10. To serve, remove pork hocks and cool.
  11. Meanwhile mash beans slightly.
  12. Discard bay leaf.
  13. Chop meat off hocks and stir meat and kale into soup.
  14. Season to taste with salt and pepper.