Rinse the beans and set aside.
Heat the oil in a large heavy bottomed soup pot and saute the onion for a few minutes. Add in the herbs and spices, ham bone and 8 cups water. Bring up to a boil. Turn off the heat, cover, and let sit for an hour.
Bring the soup back up to a simmer and cook until the beans are tender. Add in the carrots and peppers.
If you like a thicker soup, sprinkle in some quick dissolving flour, like Wondra, until you get it as thick as you want it. It will continue to thicken as it cools, so don't overdo the flour.
At this point I like to let the soup cool and then refrigerate until ready to eat. This gives the soup time to develop some extra flavor.
Reheat the soup add the parsley right before serving.
Notes: I like to add the colorful vegetables like the chopped carrot and peppers at the very end of cooking so they remain colorful and firm. Personally I feel that they get 'cooked' enough just by sitting in the soup as it cools down, and then again when the soup reheats before serving. This way you get color, texture and flavor from veggies that normally cook down to mush in most soups.
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|Serving Size: 1 Serving (3169g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 367 (23%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 229.6mg||71 %|
|Sodium 5980.1mg||206 %|
|Potassium 2215.3mg||58 %|
|Total Carbohydrate 210.1g||62 %|
|Dietary Fiber 98g||392 %|
|Sugars, other 112.1g|
|Protein 173.1g||247 %|
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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: 1586
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