SLOW COOKER HAM, CABBAGE & BEAN SOUP
MAKES 6 TO 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 5¼ HOURS 1 ham hock quarter large cabbage, cut in large wedges 3 carrots, quartered or halved 2 ribs celery, cut diagonally in 2-inch pieces 2 yellow-fleshed potatoes, cut in 2-inch chunks 1 onion, cut in wedges 2 bay leaves 2 sprigs rosemary 5 black peppercorns ¼ tsp salt 1 900 ml pkg sodium-reduced chicken broth 1 540 ml can white beans, rinsed and drained In slow cooker, combine ham hock, cabbage, carrots, celery, potatoes, onion, bay leaves, rosemary, peppercorns and salt. Add broth and 3 cups water. Cover and cook for 5 hours on high or 8 to 10 hours on low.
Discard bay leaves and rosemary. Transfer ham to large bowl; let cool slightly. Discard skin, bone and fat. Using 2 forks, shred ham into large chunks; stir into soup. Stir in beans.
PER EACH OF 8 SERVINGS about 239 cal, 16 g pro, 6 g total fat (2 g sat. fat), 31 g carb (7 g dietary fibre, 7 g sugar), 32 mg chol, 735 mg sodium, 954 mg potassium. % RDI: 10% calcium, 20% iron, 84% vit A, 69% vit C, 41% folate.
This soup is reminiscent of an East Coast Jiggs dinner, or boiled dinner, which is traditionally made with salted meat, like corned beef.