In a pressure cooker add ham shank and cover with chicken and/or beef stock.
Heat under pressure for 60 minutes.
Release pressure and knock meat off the bones.
Meat should fall off the bones, knock out marrow.
Keep the bones in the stock until ready to serve.
Heat oil and saute onions for 2 minutes.
Add carrots, garlic, and celery and season with salt and pepper.
Cook until soft about 4 minutes.
Add veggies to stock.
Add beans with juice.
Add herbs and seasonings.
Bring to a boil and simmer 30 minutes stirring occasionally.
Soup reheats very well and gets better with time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 30 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 5.4mg||2 %|
|Sodium 366mg||13 %|
|Potassium 650.9mg||17 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 17.2g|
|Protein 6.1g||9 %|
Powered by: USDA Nutrition Database
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: 140
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!