Post by Dottie on Jan 8, 2004 8:29:40 GMT -6
This is a tweak on a classic WW recipe that is a wonderdful comfort food!
Crockpot Bean Soup
4pts per serving, makes 6 servings
1 can each: navy, kidney and pinto beans -drain and rinse well (or use 3 cans different beans of your choice)
1 ham hock (meaty)
2 cups chicken broth (low-fat, low-sodium -I use 1 pks Herb Ox very low sodium chicken bullion siddolved in 2 cups hot water)
1/2 cup each chopped: onion, celery, tomato and carrot
1/4 cup chopped fresh parsley
1 clove finely minced garlic
1/2 tsp crushed red pepper flakes
2 cups shredded cabbage(cole slaw shred is too fine)
2T vinegar of your choice
salt and pepper to taste
Put everything except the vinegar and cabbage in the crockpot. Cook on low for 5-6 hours or high for 3. During the last hour, add the cabbage and let it finish cooking. Stir the vinegar in and add salt and pepper to taste just before serving.
Crockpot Bean Soup
4pts per serving, makes 6 servings
1 can each: navy, kidney and pinto beans -drain and rinse well (or use 3 cans different beans of your choice)
1 ham hock (meaty)
2 cups chicken broth (low-fat, low-sodium -I use 1 pks Herb Ox very low sodium chicken bullion siddolved in 2 cups hot water)
1/2 cup each chopped: onion, celery, tomato and carrot
1/4 cup chopped fresh parsley
1 clove finely minced garlic
1/2 tsp crushed red pepper flakes
2 cups shredded cabbage(cole slaw shred is too fine)
2T vinegar of your choice
salt and pepper to taste
Put everything except the vinegar and cabbage in the crockpot. Cook on low for 5-6 hours or high for 3. During the last hour, add the cabbage and let it finish cooking. Stir the vinegar in and add salt and pepper to taste just before serving.