Recipe: Smoky Bean and Cabbage Soup (crock pot)

SMOKY BEAN AND CABBAGE SOUP

2 1/2 cups coarsely chopped cabbage
1 cup chopped onions
2 medium carrots, cut into 1/4-inch thick slices
1 cup peeled, chopped turnip
30 ounces canned navy beans, drained, rinsed (2 cans 15 oz. each)
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bay leaf
6 cups water
1 pound extra lean ham or ham shank or smoked turkey leg, trimmed of fat smoked

In 3 1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except ham shank; stir gently to mix. Add ham shank.

Cover; cook on low setting for a least 10 hours or until vegetables are tender.

Remove and discard bay leaf. Remove ham shank; cool slightly. Remove and discard bay leaf. Remove ham shank; cool slightly. Remove meat from bone; coarsely chop. Add meat to soup.

Serves 6 servings (1 2/3 cups each)
Source: Pillsbury Good-for-You Dinner, September 1998 #187

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