*available at natural foods stores and some specialty foods shops In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor pure 3 cups soup. Stir pure into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.) Yield: 15 cups NOTES : (Courtesy Gourmet Magazine) Recipe by: Cooking LiveShow #CL8792 Posted to MC-Recipe Digest V1 #369, by Angele Freeman
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|Serving Size: 1 Serving (8137g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4693 (43%)|
|Amt Per Serving||% DV|
|Total Fat 521.4g||695 %|
|Saturated Fat 174.4g||872 %|
|Monounsaturated Fat 251g|
|Polyunsanturated Fat 63.6g|
|Cholesterol 3637.8mg||1119 %|
|Sodium 62662.6mg||2161 %|
|Potassium 24394.9mg||642 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.5g|
|Protein 1401.7g||2002 %|
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Calories per serving: 10821
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