This soup is reminiscent of an East Coast Jiggs dinner, or boiled dinner, which is traditionally made with salted meat, like corned beef. Enjoy a bowl with a piece of rustic bread for dipping.
- Prep time 15 minutes
- Total time 5 hours & 15 minutes
Ingredients
Method
In slow cooker, combine ham hock, cabbage, carrots, celery, potatoes, onion, bay leaves, rosemary, peppercorns and salt. Add broth and 3 cups water. Cover and cook for 5 hours on high or 8 to 10 hours on low.
Discard bay leaves and rosemary. Transfer ham to large bowl; let cool slightly. Discard skin, bone and fat. Using 2 forks, shred ham into large chunks; stir into soup. Stir in beans.
Makes 6 to 8 servings
Nutritional facts PER EACH OF 8 SERVINGS: about
- Fibre 7 g
- Sodium 735 mg
- Sugars 7 g
- Protein 16 g
- Calories 239
- Total fat 6 g
- Potassium 954 mg
- Cholesterol 32 mg
- Saturated fat 2 g
- Total carbohydrate 31 g
%RDI
- Iron 20
- Folate 41
- Calcium 10
- Vitamin A 84
- Vitamin C 69
