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Ingredientes
- 1 pound dry Michigan navy beans
- 1 meaty ham bone or possibly 1 1/2 lbs. ham hocks
- 1 c. minced Michigan onion
- 2 cloves garlic, chopped
- 1 c. minced celery
- 1/4 c. minced parsley
- 1 1/2 c. mashed Michigan potatoes or possibly 2/3 c. instant potato flakes
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon each nutmeg, basil, oregano
- 1 bay leaf
Direcciones
- Cover beans with 6 to 8 c. water. Boil 2 min. Remove from heat; cover, let stand 1 hour. Add in another 2 qts of water and ham bone. Simmer 1 1/2 hrs. Stir in remaining ingredients. Simmer 20 to 30 min till beans are tender. Remove ham bone, trim off meat, return to soup. Serve warm. Freeze leftovers.
- You can also use the beans that come in a large jar, and start with the ham bone step. Yield: 3 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 130g | |
| Calories 88 | |
| Calories from Fat 46 | 52% |
| Total Fat 5.3g | 7% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3571mg | 149% |
| Potassium 400mg | 11% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.87g | 1% |
| Protein 2.04g | 3% |
