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Ingredientes
- 1 pound (2 c.) Michigan Navy beans
- 2 quart. water
- 1 1/2 to 2 pound smoked ham hocks
- 1/3 c. catsup
- 1/4 c. vinegar
- 1 tbsp. sugar
- 1/8 teaspoon pepper
- 1 teaspoon salt
- 1 c. diced onions
- 1 c. carrots, cut in chunks
- 1 1/2 c. potatoes, cut in chunks
Direcciones
- Soak beans overnight in water, 2 inches above beans.
- Drain and add in 2 qts water, ham hocks, catsup, vinegar, sugar, salt, pepper and onion.
- Bring to boil, reduce heat, cover and simmer for 3 hrs.
- After soup has simmered about an hour, add in potatoes and carrots.
- Continue checking vegetables, and remove when they become tender. Set aside.
- After soup has simmered for 2 hrs; remove ham and cut meat from bones into chunks and return meat to soup.
- Continue cooking soup till beans are done and soup starts to thicken.
- Add in reserved carrots and potatoes to soup and heat thoroughly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 8 servings | |
| Calories 179 | |
| Calories from Fat 56 | 31% |
| Total Fat 6.22g | 8% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1624mg | 68% |
| Potassium 475mg | 14% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.48g | 4% |
| Protein 18.24g | 29% |
