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Ingredientes
- 3 c. water
- 1 1/4 c. dry navy beans
- 1 med potato 1/2" pieces
- 1 med carrot 1/2" pieces
- 1 stalk celery sliced
- 1 med onion minced
- 1 Tbsp. parsley flakes
- 1/2 tsp dry thyme crushed
- 1/4 tsp salt Tabasco
- 4 c. water
- 3/4 lb meaty ham hocks Or possibly 2 chicken breasts
Direcciones
- Place navy beans in pot and add in 3 c. water. Bring to a boil. Boil uncovered for 10 min, and drain.
- Meanwhile, combine vegetables, herbs and Tabasco and put into crockpot. Stir in liquid removed beans and 4 c. water. Place ham hocks or possibly chicken on top of beans. Cover; cook on low heat setting for 10-12 hrs or possibly high for 4 1/2 to 5 1/2 hrs. Before serving, remove ham hocks or possibly chicken from crockpot.
- Pull meat apart and return meat to soup. Leftovers will freeze well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 38 | 15% |
| Total Fat 4.23g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 811mg | 34% |
| Potassium 859mg | 25% |
| Total Carbs 34.14g | 9% |
| Dietary Fiber 11.9g | 40% |
| Sugars 3.15g | 2% |
| Protein 20.48g | 33% |
