13 Bean Soup w/Ham (Bob's Red Mill Beans)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 313.9
- Total Fat: 11.7 g
- Cholesterol: 38.1 mg
- Sodium: 1,475.6 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 10.7 g
- Protein: 20.9 g
View full nutritional breakdown of 13 Bean Soup w/Ham (Bob's Red Mill Beans) calories by ingredient
Introduction
Pretty much followed the recipe on the back of Bean Mix bag + doubled the Chili Powder & added 1 tsp of salt.It makes a hearty, DELICIOUS soup! Pretty much followed the recipe on the back of Bean Mix bag + doubled the Chili Powder & added 1 tsp of salt.
It makes a hearty, DELICIOUS soup!
Number of Servings: 7
Ingredients
-
3 Bean Soup Mix, Bob's Red Mill, 2 cups
Shank Portion Smoked Ham, 16 oz
Hunt's Tomato Sauce, 425 gram(s)
Onions, raw, 1 cup, chopped
Chili powder, 2 tbsp
Salt, 1 tsp
Water, tap, 10 cup (8 fl oz)
Directions
1 Day Before: Soak Beans in 6 cups of water overnight.
Next Day, drain the water & pour beans into an 8 Qt soup pot. Add 10 cups of fresh water & one ham hock* (see note below). Bring to a boil on stove top. At boil, reduce heat and partially cover - simmer for 2 hours.
At 2 hours, add chopped onions, tomato sauce & spices & mix. Continue to simmer for another hour.
Remove ham hock from pot & set aside for a few minutes to cool. Remove meat from ham hock & shred. Add meat into soup mix.
Taste test for any additional spices & adjust if needed.
Stock should be reduced by half when soup is complete, or after approximately 3.5 hours.
*Before I add the ham shank to soup, I trim off as much of the fat as possible & then rinse meat under cool water to remove as much excess salt as possible.
Made 7 1.5-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user RIMAJO.
Next Day, drain the water & pour beans into an 8 Qt soup pot. Add 10 cups of fresh water & one ham hock* (see note below). Bring to a boil on stove top. At boil, reduce heat and partially cover - simmer for 2 hours.
At 2 hours, add chopped onions, tomato sauce & spices & mix. Continue to simmer for another hour.
Remove ham hock from pot & set aside for a few minutes to cool. Remove meat from ham hock & shred. Add meat into soup mix.
Taste test for any additional spices & adjust if needed.
Stock should be reduced by half when soup is complete, or after approximately 3.5 hours.
*Before I add the ham shank to soup, I trim off as much of the fat as possible & then rinse meat under cool water to remove as much excess salt as possible.
Made 7 1.5-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user RIMAJO.