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Smokey Bean and Cabbage Soup

Ingredients

  • 2-1/2 cups coarsely chopped cabbage
  • 1 cup chopped onions
  • 2 medium carrots, cut into 1/4-in thick slices
  • 1 medium turnip, peeled and chopped (1 cup)
  • 2 (15-oz) cans navy beans, drained and rinsed
  • 1 tsp dried marjoram leaves
  • 1/4 tsp pepper
  • 1 bay leaf
  • 6 cups water
  • 1 (1-lb) smoked ham shank, trimmed of fat
  1. In 3-1/2 qt or 4-quart crockpot, combine all ingredients except ham shank.Stir gently to mix. Add ham shank. Cover. Cook on Low setting for at least 10 hours or until vegetables are tender.
  2. Remove and discard bay lead. Remove ham shank. Cool slightly. Remove meat from bone. Coarsely chop. Add meat to soup.

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