| Bean Soup |
| Number of Servings |
8 |
|
Serving Size |
1 cup |
| Preparation Time |
15 minutesNeed to Soak Beans over night. |
|
Cooking Time |
2-4 hours |
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| Quantities |
Ingredients |
| 1 pound | dry navy beans |
| 2 1/2 quarts (10 cups) | water (for cooking) |
| 3/4 cup | celery, diced |
| 3/4 cup | carrots, diced |
| 1/2 cup | onion, chopped |
| 1 | meaty ham bone (to taste) |
| or 1 ounce | ham pepper (to taste) |
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| Equipment |
Instructions |
- large saucepan with cover
- measuring cup
- cutting board
- sharp knife
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- Wash and sort beans, discard any stones or damaged beans. Put beans in large saucepan. Cover with water and soak overnight.
- After soaking, drain water and add 10 cups fresh water to beans
- Add celery, carrots and onions to beans and water.
- Add ham or ham bone. Cover and bring to boil. Reduce heat and simmer for 2-4 hours or until beans reach desired tenderness. Add additional water if needed.
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| NOTES: Variation: You may add additional herb/spices. Add 1 cup tomato sauce in Step Vegetable stock can be used instead of regular water.Serving Suggestions: Serve with corn bread or another grain food.*The nutrient analysis is based on one ounce cured ham. |
| Nutrition Information |
| Calories |
100 |
| Total Fat |
.5 grams |
| Saturated Fat |
0 grams |
| Protein |
6 grams |
| Carbohydrates |
17 grams |
| Fiber |
4 grams |
| Sugar |
3 grams |
| Vitamin A |
50% |
| Vitamin C |
4% |
| Calcium |
6% |
| Iron |
8% |
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