Serves 10 to 12. Recipe is by Julie Kay.
2 cups navy beans
1 hambone, with small amount of ham still attached
3 cups chicken broth
2 cups water
1 (1.4-oz.) pkg. Knorr’s vegetable recipe mix
2 carrots, sliced
1 onion, chopped
2 stalks celery, chopped
2 fresh ears corn, cut off the cob
½ cabbage, chopped
1 tsp. black pepper
1. Soak beans overnight and drain in the morning. Put all ingredients into large slow cooker and cook on Low 6 to 8 hours.
2. When ham is easy to remove from the bone near the end of cooking time, use a fork to pull ham off the bone and remove bone. Stir and serve.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved