This hearty soup is great for a Sunday football game. It makes enough to serve a crowd, or to provide a week of healthy, quick lunches. Pre-cooking the beans in a pressure cooker helps this recipe come together quickly.
Sort the beans and put them in a pressure cooker with 2 quarts of water and 1 tablespoon of olive oil. Cook for 12 minutes and then quick release. At this point they should be "al dente" so if they are not, simmer them for a bit longer until they are. Then set aside.
Dice the onion and put it in a large stockpot with 1 tablespoon of olive oil. Cook over medium heat, stirring frequently, until they begin to turn translucent. While they're cooking dice & add the celery, bell pepper and jalapeƱo, then mince the garlic and add it. Add the water and chicken stock, and the ham bone, along with the bay leaves, the thyme, and the salt and pepper. If the bone has a lot of big chunks of meat on it, keep an eye on them and pull them out of the pot as they come off. You'll want to dice them up and put 2-3 cups of ham back into the pot. Reserve any additional ham for your next pot of soup. (If the bone doesn't have any meat on it to begin with, you can either add some or use bacon.)
Peel and dice the potatoes and yam and add them to the pot. Peel and dice the carrot and add it.
Drain the beans and add them to the pot.
Cover and let simmer until the potatoes are tender, about 20 minutes.
Remove the ham bone, and serve.
This recipe assumes your ham bone has some leftover ham on it. If not, you can either add ham or bacon. If you use bacon, sautƩ it first, then add the onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 165 | ||
Calories from Fat: 25 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 405.8mg | 14 % | |
Potassium 704.3mg | 19 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 20g | ||
Protein 10.7g | 15 % | |
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: 165
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