Try this United States Senate Restaurant Bean Soup recipe, or contribute your own.
Suggest a better descriptionButter Salt and pepper Wash beans and run through hot water until beans are white again. Put on the stove with four quarts of water. Add the smoked ham hocks and boil slowly in a covered pot, approximately three hours. Braise chopped onion in a little butter, and when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. Serves 8 Posted by John Hartman. Courtesy of Fred Peters. Posted to MC-Recipe Digest V1 #370, by Walt Gray
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Serving Size: 1 Serving (923g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 152 | ||
Calories from Fat: 64 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 846mg | 29 % | |
Potassium 355.5mg | 9 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 19.1g | 27 % | |
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: 152
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