Ingredients
1
pound smoked ham shanks
2
cartons (32 ounces each) Progresso™ chicken broth (8 cups)
1
package (16 ounces) dried lentils (2 1/4 cups), sorted and rinsed
4
medium stalks celery, chopped (2 cups)
4
medium carrots, chopped (2 cups)
3
tablespoons chopped fresh parsley
3
cloves garlic, finely chopped
2
cups shredded fresh spinach
Preparation
Mix all ingredients except spinach in 5- to 6-quart slow cooker.
Cover and cook on Low heat setting 8 to 9 hours or until lentils are tender.
Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham and spinach into soup. Stir well before serving.
