Neighborhood Bean Soup (Originally published as Neighborhood Bean Soup in Country Woman January/February 1998, p29)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 136.2
- Total Fat: 4.5 g
- Cholesterol: 15.4 mg
- Sodium: 500.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.8 g
- Protein: 9.3 g
View full nutritional breakdown of Neighborhood Bean Soup (Originally published as Neighborhood Bean Soup in Country Woman January/February 1998, p29) calories by ingredient
Introduction
I found this recipe in a TOH magazine. The original had 1,001 mg of sodium per serving!! By using lean ham instead of a ham bone or hocks and using low sodium broth and bullion I am able to cut that in half at 500.3 mg per serving. I have been making this for years, it's the best! I found this recipe in a TOH magazine. The original had 1,001 mg of sodium per serving!! By using lean ham instead of a ham bone or hocks and using low sodium broth and bullion I am able to cut that in half at 500.3 mg per serving. I have been making this for years, it's the best!Number of Servings: 10
Ingredients
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Ingredients:
2 cups Great Northern Beans
5 cup Pacific Natural Foods Organic Low Sodium Chicken Broth
3 cups water
2 T Sodium Free Chicken Bullion
2 cups of diced ham
1 tsp Thyme, ground
1/2 tsp Marjoram
1/2 tsp Black Pepper
1/2 tsp Ground Savory
1/4 tsp Ground Sage
2 Medium Onions, chopped
3 Medium Carrots, chopped
3 Medium Celery Stalks, chopped
1 Tbsp Canola Oil
Tips
If you have a bag of Navy beans lying around by all means use them, heck I've even made this soup with pinto beans before though the white beans are best.
I only use Pacific Organic Free Range Low Sodium Chicken Broth. It has only 70 mg sodium per cup as opposed to 140 in other low sodium brands. If you do use another brand make sure to check your label as this will alter the sodium content.
Directions
Directions
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts).
Serving Size: Makes 10 servings, 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user SALLYC1007.
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts).
Serving Size: Makes 10 servings, 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user SALLYC1007.