ham hock and white been soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 248.1
- Total Fat: 11.8 g
- Cholesterol: 47.0 mg
- Sodium: 453.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.5 g
- Protein: 18.1 g
View full nutritional breakdown of ham hock and white been soup calories by ingredient
Introduction
Very filing and great served with salad and crusty bread for a full meal. And only 248 calories per serving. Very filing and great served with salad and crusty bread for a full meal. And only 248 calories per serving.Number of Servings: 8
Ingredients
-
2.5 cups great northern beans (1 lb dry, soaked for 2 hours in water that was brought to a boil, turned off and with a lid placed on top
2 quarts water or 4 cups chicken broth
3 - 4 ham hocks, smoked
2 teaspoons herb de Provence
1 cup diced onion (1 small)
1 cup chopped celery ( about 2 - 3 ribs)
2/3 cup chopped carrots (1 medium)
2-3 cloves garlic, minced
Tabasco sauce
Salt and pepper
Fresh parsley
Directions
1.) Soak dry beans if using dry
2.) Make ham broth - put ham hocks in large pot and cover with water or broth if using. Add herbes de Provence. Heat on high until water comes to simmer, then lower heat. Partially cover and maintain simmer for an hour
3.) Saute onions for 5-6 minutes then add garlic, saute another 1 minute
4.) Add vegetables, reserving 1/3 diced carrots to the side, onion/garlic and beans to broth. Cook for another hour, until vegetables are soft and ham pulls away from bone. 5.) Remove ham hocks and allow to cool
6.) Strain out veggies annd 1/4 cup beans. In food processor or blender, blend veggies into paste, adding a small amount of broth if needed.
7.) Add vegetable paste back to broth.
8.)Pull ham off bones and put meat into broth.
To serve, add Tabasco, salt and pepper and a few chopped parsley leaves and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CSCLAUSER1.
2.) Make ham broth - put ham hocks in large pot and cover with water or broth if using. Add herbes de Provence. Heat on high until water comes to simmer, then lower heat. Partially cover and maintain simmer for an hour
3.) Saute onions for 5-6 minutes then add garlic, saute another 1 minute
4.) Add vegetables, reserving 1/3 diced carrots to the side, onion/garlic and beans to broth. Cook for another hour, until vegetables are soft and ham pulls away from bone. 5.) Remove ham hocks and allow to cool
6.) Strain out veggies annd 1/4 cup beans. In food processor or blender, blend veggies into paste, adding a small amount of broth if needed.
7.) Add vegetable paste back to broth.
8.)Pull ham off bones and put meat into broth.
To serve, add Tabasco, salt and pepper and a few chopped parsley leaves and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CSCLAUSER1.