Bean and Ham Hock Soup Directions
- Start by washing the Northern beans in cold water and sorting them to remove any stones.
- In a crockpot, combine the rinsed beans, chopped onion, ham hocks, sea salt, and pepper.
- Pour in enough water to submerge the beans by about 2 inches.
- Cover the crockpot and simmer on low heat for about 1.5 hours.
- After 1.5 hours, reduce the heat to low and cook for an additional 4-5 hours, or until the beans are soft.
- Once the beans are cooked, remove the ham hocks and shred the meat from the bones.
- Return the shredded ham to the crockpot and sprinkle the erythritol over the mixture.
- If the soup is too thick, drain about 1 cup of liquid before adding the erythritol and whisk everything together gently.
- Serve the soup hot in separate bowls.
WW Points Calculation:
- Dry Northern beans: 0 pts
- Ham hocks: 0 pts
- Onion: 0 pts
- Water: 0 pts
- Salt and pepper: 0 pts
- Erythritol: 0 pts
Total Points: 0 pts
Servings: 6
Per Serving: 0.00 points
Nutrition Information:
- Calories: Approximately 200
- Fat: 4g
- Protein: 12g
- Carbohydrates: 32g
- Sugar: 1g
- Sodium: Varies based on added salt
I'm waiting for your comments! Enjoy!
