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Ham And Lima Soup

Ingredients

• 1 1/2 cups dried giant lima beans, cannellini (white kidney) beans, or navy beans
• 6 cups water
• 2 cooked smoked pork hocks or 1 to 1 1/2 pounds meaty ham bones
• 2 1/4 cups water
• 1 14.5-ounce can reduced-sodium chicken broth
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrot
• 1 1/2 cups sliced leek (4 medium)
• 2 tablespoons snipped rosemary or 2 1/2 teaspoons dried rosemary, crushed
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 3 cups torn kale or spinach leaves
• Salt

Directions

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.

Attribution