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Ham & Bean Pot Pies
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Description
A spring favorite—with a crust!
Ingredients
- 1 pound Dried Split Peas, Sorted Through To Remove Debris
- 1-½ cup Dried Mixed Beans, Sorted Through To Remove Debris Then Soaked In Water In Refrigerator Overnight
- 3 whole Carrots, Coarsely Chopped
- 1 whole White Onion, Coarsely Chopped
- 2 cups Spinach Leaves, Stemmed And Chopped
- 6-½ cups Vegetable Broth
- 8 ounces, weight Lean Ham, Cubed
- ¼ teaspoons Ground Black Pepper
- 2 teaspoons Minced Garlic
- 8 whole Sheets Phyllo Dough, Cut Into 6" Squares (cut Just Ahead Of Using And Keep Covered To Prevent Drying Out)
- Olive Oil Spray
Preparation
Place split peas, dried beans (that have been soaked overnight then drained), carrots, onion, spinach, broth, ham, pepper and garlic into a slow cooker and cook on low for 7-8 hours.
Preheat oven to 350 F. Scoop soup into 1 1/2 cup ramekins or oven-safe soup bowls. Cover each with four squares of phyllo dough, spraying each with olive oil spray prior to placing an additional square on top. Roll up the edges and pinch the sheets together.
Put ramekins on a rimmed baking sheet. Bake for 20 minutes, or until crust is golden brown.
Nutrition Info per 1 serving: 391 calories, 4.5 g fat, 31 g protein, 48 g carbohydrates, 12 g fiber
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