Serves: 6
Total Calories: 444
Layer in a slow cooker: onion, garlic, ham hocks, green pepper, beans with liquid, bouillon granules, thyme, hot pepper sauce, and water. DO NOT STIR.
Cover and cook on high 3 1/2 to 4 hours or on low 7 to 8 hours or until ham hocks are very tender.
Stir in thawed vegetables and optional cabbage. Immediately cover and cook on high 20 to 30 minutes or until vegetables are tender and heated through.
*Or use 1/2 package (20 oz.) frozen Italian- or California-style vegetables, thawed.
This Ham and Vegetable Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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