Slow Cooker Ham and Bean Soup

Creamy White Bean Soup with Smoked Ham Hocks by Cooking Light

Ingredients

2 tablespoons olive oil 

1 1/2 cups chopped onion

1 cup diced celery

1 cup diced carrot

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

2 pounds smoked ham hocks

1 pound dried Great Northern beans

2 (26-ounce) containers unsalted chicken stock (such as Swanson) 

1/4 cup minced fresh chives

1 teaspoon freshly ground black pepper 

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

DECEMBER 2013

http://www.cookinglight.com/entertaining/holidays-occasions/holiday-slow-cooker-recipes/creamy-white-bean-soup-smoked-ham-hocks_2