Try this White Bean, Wheat Berry, and Escarole Soup recipe, or contribute your own.
Suggest a better description*available at natural foods stores and some specialty foods shops In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor pure 3 cups soup. Stir pure into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.) Yield: 15 cups NOTES : (Courtesy Gourmet Magazine) Recipe by: Cooking LiveShow #CL8792 Posted to MC-Recipe Digest V1 #369, by Angele Freeman
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Serving Size: 1 Serving (8137g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10821 | ||
Calories from Fat: 4693 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 521.4g | 695 % | |
Saturated Fat 174.4g | 872 % | |
Monounsaturated Fat 251g | ||
Polyunsanturated Fat 63.6g | ||
Cholesterol 3637.8mg | 1119 % | |
Sodium 62662.6mg | 2161 % | |
Potassium 24394.9mg | 642 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 22.5g | ||
Protein 1401.7g | 2002 % | |
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: 10821
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