Canadian Living - - Slow Cooker Solutions -

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.

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