CROCK POT SMOKED HAM SHANK-VEGTABLES AND BEANS
- Yield 6-8 servings
Ingredients
- 2 large MEATY HAM SHANKS
- 1-2 quart LOWER SODIUM CHICKEN BROTH
- 1 piece BAY LEAF
- 1 tablespoon LIQUID SMOKE
- 1 large CELERY STOCK-DICED
- 1 small ONION-DICED
- 1 large CARROT-DICED
- 1 can LARGE BUTTER BEANS WITH LIQUID
- 1 cup BLACK-EYED PEAS-COOKED FOR 30 MIN
Instructions
PLACE HAM SHANKS IN CROCK POT. COVER WITH CHICKEN BROTH. ADD BAY LEAF AND LIQUID SMOKE, COOK ON HIGH FOR 3 AND 1/2 HOURS. REMOVE HAM SHANKS AND CUT INTO BITE-SIZED PIECES(MEAT SHOULD FALL OFF BONE), RETURN TO CROCK POT. ADD DICED VEGETABLES. COOK FOR TWO HOURS ON LOW. ADD BUTTER BEANS WITH LIQUID AND COOKED, DRAINED, RINSED BLACK-EYED PEAS. COOK FOR ONE HOUR ON LOW.
THIS IS A BROTH BASE DELICIOUS SOUP AND MORE HEALTHY THAN CREAM SOUPS.
