In a large Dutch oven or soup pot, place ham bone and diced ham and chicken stock. Simmer for 1/2 an hour. Rinse beans and add to Dutch oven with all the remaining ingredients. Bring to a boil, lower heat and simmer about 1 1/2 to 2 hours or until beans are very soft. Add additional stock if soup becomes too thick or simmer longer if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil) if you desire. Serve garnished with parsley. Serves 6-8 Source: Knotts Berry Farm Cookbook by Sikking and Zeidler >From Mrs. Knotts recipe collection and served for years at Knotts Berry Farm in Southern California. Typos by Brenda Adams
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|Serving Size: 1 Serving (893g)|
|Recipe Makes: 8|
|Calories from Fat: 114 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 50.1mg||15 %|
|Sodium 1358.7mg||47 %|
|Potassium 2167.9mg||57 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 48.9g|
|Protein 40.9g||58 %|
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Calories per serving: 536
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