Bean and Ham Hock Soup Directions
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Rinse the beans under cold water and sort to remove any debris.
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In a crockpot, add rinsed beans, chopped onion, sliced carrot, and ham hocks. Season with salt and pepper.
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Pour in 6 cups of water to submerge the contents by about 2 inches.
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Cover and cook on low heat for 1.5 hours, then continue on low for 4–5 more hours until beans and carrots are soft.
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Remove ham hocks, shred the meat, and discard bones and skin.
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Return shredded ham to the pot and sprinkle in erythritol.
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If the soup is too thick, remove 1 cup of liquid before adding sweetener.
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Stir gently and serve hot.
WW Points Calculation:
Northern beans (16 oz): 0.00
Ham hocks, lean meat only (~6 oz): 6.00
White onion (1 medium): 0.00
Carrot (1 medium): 0.00
Water: 0.00
Salt and pepper: 0.00
Erythritol (⅓ cup): 0.00
Total Points: 6.00
Servings: 6
Points per serving: 1.00
Nutrition Information:
Calories: 184
Fat: 4g
Protein: 18g
Carbohydrates: 19g
Sugar: 3g
Sodium: 430mg
I'm waiting for your comments! Enjoy!
