Recipe: Ham and Vegetable Stew (using Swiss chard, butternut squash and beans)

SMOKED HAM AND VEGETABLE STEW

2 cans (14 oz each) fat free, reduced sodium chicken broth
2 cups water
1 smoked ham hock, split
2 onions, peeled and quartered
1 medium butternut squash, peeled seeded and cut in to chunks
2 cups frozen baby lima beans (optional)
1/8 tsp dried thyme
12 oz Swiss chard, leaves chopped
2 cups canned or frozen corn (or 4 ears fresh corn cut from cobs)
1 (1 lb.) can white beans, rinsed

Bring chicken broth and 2 cups water to boil in a 5-6 quart pot. Add ham hock and onions. Cover and simmer 2 hours or until meat begins to fall off bone.

Remove ham hock and meat from broth; let cool, skim fat from broth. Add squash, frozen beans and thyme to broth simmer, uncovered, 15 minutes until squash is almost tender.

Add chard, corn and white beans simmer 10 minutes.

Meanwhile shred meat from ham hock; discard bone and gristle. Stir meat into stew.

Source: Woman's Day Magazine, 1990's
From: djxfourKY - 13-31-99