Try this Senate Bean Soup recipe, or contribute your own.
Suggest a better description1. Soak beans overnight. 2. Combine beans, soaking liquid, stock, hock, and cook for 1 hour. 3. Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the onions are translucent. Add the garlic until you can smell the aroma. 4. Add the beans, stock mixture, and hock to the vegetables. 5. Add the onion pique and potatoes and simmer until the beans and potato are tender. 6. Remove the onion pique and ham hock. Dice ham and reserve. 7. Puree half the soup. Recombine the puree and reserved ham with the soup. 8. Adjust the seasoning with tabasco and with salt and pepper.
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Serving Size: 1 Serving (4753g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1391 | ||
Calories from Fat: 415 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 115.2mg | 35 % | |
Sodium 5492.2mg | 189 % | |
Potassium 4056.1mg | 107 % | |
Total Carbohydrate 137.5g | 40 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 137.4g | ||
Protein 97.1g | 139 % | |
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: 1391
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