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Ingredientes
- 1/2 c. Small white beans -- rinsed
- Â Â And liquid removed
- 8 c. Water
- 2 Tbsp. Butter
- 1 sm Onion -- finely minced
- 2 x Leeks -- rinsed and sliced
- 1/3 c. Pearl barley
- 1 x Clove garlic -- chopped
- 1 stalk celery -- finely
- Â Â Minced
- 1 med Carrot -- shredded
- 2 x Ham hocks (about 2 lbs) --
- Â Â Smoked
- 1 x Bay leaf
- 1/8 tsp White pepper
- 1 c. Lowfat milk
- Â Â Salt (optional)
- Â Â Minced parsley (for Garnish)
Direcciones
- 1. In a medium saucepan bring beans and 2 c. of the water to a boil; boil for 2 min. Remove from heat, cover, and let stand for 1 hour.
- 2. In a 5 1/2- to 6-qt kettle or possibly Dutch oven, heat butter. In it cook onion, leeks, and barley till onion is transparent. Stir in garlic, celery, and carrot and cook 2 to 3 min. Add in ham hocks (or possibly ham bone), remaining 6 c. water, beans and their liquid, bay leaf, and pepper.
- 3. Bring to a boil, cover, reduce heat and simmer till meat separates easily from bone (2 1/2 to 3 hrs). Remove ham hocks or possibly ham bone; when they are cold sufficient to handle remove and throw away bones and skin. Throw away bay leaf. Return meat in chunks to the soup.
- 4. Gradually stir in lowfat milk and reheat to serving temperature (don't boil).
- Salt to taste. Sprinkle each portion with parsley or possibly chives, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 40 | 25% |
| Total Fat 4.61g | 6% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 73mg | 3% |
| Potassium 463mg | 13% |
| Total Carbs 23.64g | 6% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.58g | 2% |
| Protein 6.79g | 11% |
