Ham-Vegetable Soup

Fix & Forget, p. 37

1 medium onion, chopped

2 cloves garlic, minced

1 pound sliced ham hocks, cut in pieces

½ cup chopped green pepper

2 cans (15 oz. each) Great Northern white beans

1 can (8 ½ oz.) lima beans

¼ teaspoon hot pepper sauce

1 ½ teaspoons chicken bouillon granules

½ teaspoon dried thyme leaves, crushed

1 cup hot water

1 package (10 oz.) frozen peas and carrots, thawed

1 cup thinly shredded cabbage (optional)

This was my first time working with ham hocks. Be sure as you're cutting them up that you take off the layers of skin and fat.

Layer in a slow cooker, in order, onion, garlic, ham hocks, green pepper, beans with liquid, hot pepper sauce, bouillon granules, thyme and water. 

And then they look so neat!

DO NOT STIR.

Cover and cook [in slow cooker] on high for 3 ½ to 4 hours or on low for 7 to 8 hours until ham hocks are very tender.

Stir in thawed vegetables and cabbage. Immediately cover and cook on high for 20 to 30 minutes or until vegetables are tender and heated through.

My "thinly shredded cabbage" was coleslaw mix.

Serve with green salad and corn muffins.

My Rating: 3/5 "I found this a little bland and a little heavy on the limas, although I did quite enjoy the bites with the smoky pork flavor in them. When I ate the leftovers I added significantly more hot sauce and a little cheese on top. With those additions this soup is really quite enjoyable."