Rinse beans in cold water. Check carefully for rocks and pebbles and cover with water. Soak at least eight hours overnight. Drain and return beans to the pot. Cover with five inches of water.
Finely chop the onions, celery, carrots, and garlic. Add to pot. Add ham and remaining ingredients. Bring to boil, reduce heat and simmer until beans are tender. Watch carefully and add water as needed or it will burn. Keep beans covered with water at all times and stir often.
Season to taste. This is really best prepared a day ahead of time and reheated, allowing the soup to thicken and the flavors to develop. Serve hot with a bottle of pepper sauce.
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|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 274 (9%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 127.7mg||39 %|
|Sodium 3198.8mg||110 %|
|Potassium 10001.6mg||263 %|
|Total Carbohydrate 479.3g||141 %|
|Dietary Fiber 181.5g||726 %|
|Sugars, other 297.8g|
|Protein 196.2g||280 %|
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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: 2907
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