Spicy Ham and Bean Soup
Yields 10 servings; serving size 12 ounces
Protein: 6.47 grams
Carbohydrates: 14.09 grams
Sugar: 1.20 grams
Fat: 5.96 grams
Boil ham hocks in water (2 quarts or enough to cover) until meat is falling off the bone. Cool and remove skin, fat, and bone. Chop and save meat. Return broth to a boil and reduce by half (to measure 1 quart). Cool broth and skim fat from top.
Heat the oil in a large soup pot over medium heat. Sauté the onion, red pepper, and garlic.
Stir in the Splenda, cloves, salt and pepper to taste, and crushed red pepper. Add the chicken broth, tomatoes, beans, ham meat, and reduced ham broth.
Bring to a boil. Reduce heat to a simmer. Cover and cook for 2 hours. Stir in chopped parsley just before serving.