Spicy Ham and Bean Soup by Nancy T. Maar

The ham hocks add a tremendous amount of flavor to the soup, but be sure to skim off the fat!.

Yields 10 servings; serving size 12 ounces

Calories: 133.90

Protein: 6.47 grams

Carbohydrates: 14.09 grams

Sugar: 1.20 grams

Fat: 5.96 grams

2 smoked ham hocks

2 quarts water

2 tablespoons olive oil

½ large sweet onion, chopped

1 sweet red pepper, stemmed, seeded, and chopped

4 cloves garlic, chopped

2 tablespoons Splenda

¼ teaspoon ground cloves

Salt and freshly ground black pepper to taste

1 tablespoon red pepper flakes or to taste

1½ quarts chicken broth

1 cup canned sugar-free crushed tomatoes

2 13-ounce cans white kidney beans, drained and rinsed

½ bunch parsley leaves, chopped

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.