Make stock: Put ham bone, 1/2 onion, celery and carrot in cold water. Bring to boil and simmer for 1 1/2 hours. Strain. Cool and refrigerate.
Soup: Brink stock to boil with tomato sauce and beans. Simmer covered for one hour. Add carrot, celery & onion. Simmer another hour until beans are soft. Scoop out 1 cup soup. Let cool then mix with flour until smooth and return to soup, stirring.
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|Serving Size: 1 Serving (1662g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 259 (19%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 155.6mg||48 %|
|Sodium 4709.6mg||162 %|
|Potassium 5137.3mg||135 %|
|Total Carbohydrate 178.8g||53 %|
|Dietary Fiber 39.7g||159 %|
|Sugars, other 139.1g|
|Protein 101.8g||145 %|
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Calories per serving: 1340
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