1. Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened. Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving. Recipe By : Jo Anne Merrill Posted to MM-Recipes Digest by "John Weber"
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|Serving Size: 1 Serving (858g)|
|Recipe Makes: 8|
|Calories from Fat: 667 (43%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 35.5g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 454.7mg||140 %|
|Sodium 7753.4mg||267 %|
|Potassium 3449.4mg||91 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 16.4g|
|Protein 181.7g||260 %|
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Calories per serving: 1539
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