A very hearty and warming soup my husband loved while stationed on the USS Independence. Since he was a Medic he was buddies with everyone and got the recipe from one of the cooks before he left. He held on to the recipe for years.
Soak beans overnight and rinse. Place in large stock pot with ham/ham bone or bacon ends. Add 3 quarts of water. Bring to boil then simmer 2 hours (the longer the better my husband says). Stir in mashed potatoes, onions, celery, garlic and parsley. Simmer another 1 to 2 hours. Remove meat/bone and dice meat. Return to soup, stir and serve.
I make double batches of it and pressure can it so he can enjoy it for months to come.
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 12|
|Calories from Fat: 95 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 11.4mg||4 %|
|Sodium 130.3mg||4 %|
|Potassium 587.8mg||15 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 18.2g|
|Protein 10.4g||15 %|
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Calories per serving: 244
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