Try this Bills Navy Bean Soup recipe, or contribute your own.
Suggest a better description1. Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened. Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving. Recipe By : Jo Anne Merrill Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (858g) | ||
Recipe Makes: 8 | ||
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Calories: 1539 | ||
Calories from Fat: 667 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.1g | 99 % | |
Saturated Fat 23.5g | 117 % | |
Monounsaturated Fat 35.5g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 454.7mg | 140 % | |
Sodium 7753.4mg | 267 % | |
Potassium 3449.4mg | 91 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 16.4g | ||
Protein 181.7g | 260 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1539
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