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 sliced carrots, cut into 1/4-inch thick
1 cup turnip, peeled, chopped
2 cans (15 ounces each) navy beans, drained, rinsed
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bay leaf
6 cups water
1 (1 pound) smoked ham shank ham, extra lean, trimmed of fat

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 meat from bone; coarsely chop. Add meat to soup.

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