Zone Diet 13-Bean Soup
IntroductionFrom the kitchen of Josie Nutter. From the kitchen of Josie Nutter.
2c Bob's Red Mill 13 bean soup mix
1 large leek, chopped
2 tsp minced garlic
1 14.5 oz can of diced tomatoes
1 ham shank
12c (3 quarts) water
(I use Muir Glen fire roasted diced tomatoes and a Wellshire seasoned uncured ham shank from the Whole Foods meat counter.)
Make sure to serve with:
2 Tbsp shredded cheddar PER SERVING
37.8% carbs, 33.2% protein, 29% fat
In the bottom of a large pot, sautee the garlic and leek in oil over medium heat for about 5 minutes. Add water, ham shank, and 1/2c soup mix. Bring to a boil, then reduce heat and simmer for 30 minutes. Add another 1/2c soup mix and simmer for 30 minutes. Then add the rest of the soup mix and the tomatoes. Simmer for 2 hours or until all of the different types of beans are just soft enough to eat.
Before portioning, remove the ham shank from the soup, pull meat from the bone, and shred into 14 small piles. Then add to individual servings of soup.
Note to other SP members: I eat ~260 calories 5 times a day, so these servings are pretty small (roughly 1c each). A double-portion may be preferable for some people (make to double up on the cheese garnish, too, to maintain Zone ratios though).
Number of Servings: 14
Recipe submitted by SparkPeople user JOSIENUTTER.