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Bean, Ham and Pasta Soup

 

37

Yield

6

servings

Prep

15

min

Cook

7

hrs

Ready

16

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup pinto beans
dried, rinsed and drained
2 tablespoons olive oil
½ pound ham hock
smoked and chopped
1 medium onions
finely chopped
2 cloves garlic
minced
2 ⅔ cups chicken broth
double strength
3 cups water
¼ cup tomato paste
½ cup spaghetti
broken in 1 inch pieces or bowtie pasta or shells
*
¼ teaspoon salt
¼ teaspoon black pepper
*

Directions

In a large bowl, combine the beans and enough water to cover by 2 inches.

Let stand overnight; drain well.

In a large skillet, heat the oil over medium-high heat.

Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes.

Add the garlic and cook, stirring often, for 1 minute.

Add the chicken broth, stirr ing to scrape up the browned bits on the bottom of the skillet.

Transfer to a 3½-quart slow cooker.

Add the drained beans, water, and tomato paste.

Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta, salt, and pepper.

Turn heat to high and cook until pasta is tender, about 30 to 60 minutes.

Using a large spoon, crush enough of the beans against the sides of the slow co oker to reach the consistency you like.

Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 32043% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1174mg 49%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 17%
Sugars g
Protein 40g
Vitamin A 6% Vitamin C 13%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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