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Senate Bean Soup

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Recipe

 

Yield

12 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound navy beans, dried
2 quarts chicken broth
* Camera
1 each ham hock
smoked
* Camera
1 large onions
chopped
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8 ounces carrots
peeled, diced
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8 ounces celery
diced
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2 each garlic cloves
minced
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1 each onions
pique
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3 cups potatoes
diced
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1 x red hot pepper sauce
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g navy beans, dried
2 quarts chicken broth
* Camera
1 each ham hock
smoked
* Camera
1 large onions
chopped
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231.2 ml/g carrots
peeled, diced
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231.2 ml/g celery
diced
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2 each garlic cloves
minced
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1 each onions
pique
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7.1E+2 ml potatoes
diced
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1 x red hot pepper sauce
to taste
* Camera

Directions

Soak beans overnight. Combine beans, soaking liquid, stock, hock, and cook for 1 hour.

Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the onions are translucent. Add the garlic until you can smell the aroma.

Add the beans, stock mixture, and hock to the vegetables.

Add the onion pique and potatoes and simmer until the beans and potato are tender.

Remove the onion pique and ham hock.

Dice ham and reserve.

Purée half the soup. Recombine the purée and reserved ham with the soup.

Adjust the seasoning with tabasco and with salt and pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 1756% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 74mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 28%
Sugars g
Protein 19g
Vitamin A 34% Vitamin C 9%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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