Place beans in a large Dutch oven or soup pot. Cover with 2 inches of water and bring to a boil over high heat. Lower heat and boil 2 minutes. Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a colander, discarding water. In the same pot, combine olive oil, garlic, onions and 3 tablespoons of chicken bouillon. Cook over medium heat, stirring frequently, until onion is soft (5-6 minutes). If liquid begins to evaporate, add a little more bouillon. Return beans to pot. Add water, ham hock, carrots, celery, parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper, Recipe By : Skinny Soups
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 337 (41%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 232.4mg||72 %|
|Sodium 12633.3mg||436 %|
|Potassium 1925.1mg||51 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 15.7g|
|Protein 96.3g||138 %|
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Calories per serving: 813
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