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.

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