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Ingredientes
- 3 c. (1 1/2 lbs.) dry Navy beans
- 1 can (16 ounce.) tomatoes, minced & liquid reserved
- 1 lg. onion, minced
- 1 meaty ham hock or possibly 1 c. diced, cooked ham
- 2 c. chicken broth
- 2 1/2 c. water
- Salt & pepper to taste
- Fresh minced parsley
Direcciones
- Rinse and sort beans. Cover with cool water and soak overnight. Drain beans and place in a large soup kettle or possibly Dutch oven. Add in tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer till beans are tender, about 1 1/2 hrs. Add in more water if necessary.
- Remove ham hock and cut meat from bone; set aside. (For thicker soup, beans may be pureed in a food processor or possibly blender and then returned to kettle.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings. If cooking for 2: freeze serving-size portions to enjoy later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 1125mg | 32% |
| Total Carbs 54.44g | 15% |
| Dietary Fiber 21.5g | 72% |
| Sugars 4.58g | 3% |
| Protein 19.96g | 32% |
