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Emily's Bean Soup

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Submitted by mugfup

YIELD

8 servings

PREP

80 min

COOK

4 hrs

READY

5 hrs

Ingredients

½ 118
½ 118
½ 118
CUP ML NAVY BEANS
½ 118
CUP ML LIMA BEANS
½ 118
CUP ML LIMA BEANS *
½ 118
½ 118
CUP ML PINTO BEANS
½ 118
CUP ML LENTILS
½ 118
CUP ML WATER
1 1
EACH EACH HAM BONE
meaty *
2 2
28 809.2
OUNCE ML/G TOMATOES
with liquid, quartered
6 173.4
OUNCE ML/G TOMATO PASTE
1 1
LARGE LARGE ONIONS
chopped
3 3
RIBS RIBS CELERY
chopped *
4 4
EACH EACH CARROTS
sliced
2 2
CLOVES CLOVES GARLIC
minced
¼ 59
CUP ML CHIVES
dried *
3 3
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
dried
1 5
TEASPOON ML THYME
dried *
1 5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML CAYENNE PEPPER
ground
1 5
TEASPOON ML SALT
optional
½ 2.5
TEASPOON ML BLACK PEPPER
ground

Directions

Wash all dried beans well.

Drain and place in a 4 quart kettle with 5 cups of water.

Bring to a rapid boil, boil for 2 minutes.

Remove from heat and let stand, covered for one hour.

Meanwhile, place ham bone and 3 quarts of water in an 8 quart soup kettle.

Simmer for 1 hour.

Drain beans and add to ham stock.

Add remaining ingredients.

Simmer for 2 to 3 hours or until beans are tender.

Remove ham bone, removing any meat still clinging to bone back to soup.

Discard bone.

Add additional water and salt and pepper, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 439 5% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1030mg 43%
Total Carbohydrate 28g 28%
Dietary Fiber 26g 104%
Sugars g
Protein 53g
Vitamin A 251% Vitamin C 75%
Calcium 17% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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