Spicy Ham-and-bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Soups and, Stews | 8 | Servings |
INGREDIENTS
| 1 1/4 | c | Dried navy beans |
| 2 | qt | Water |
| 1 | c | Chopped onion |
| 1 | c | Chopped green bell pepper |
| 1 | c | Sliced celery |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | t | Pepper |
| 2 1/2 | t | Minced seeded jalapeno |
| pepper | ||
| 2 | Cloves garlic, minced | |
| 18 | oz | Ham bone, 1 from an |
| 8-1/2-pound cooked | ||
| low-sodium ham | ||
| 9 | oz | Finely chopped Maple-Glazed |
| Ham 2 cups | ||
| 1/4 | c | Finely chopped fresh basil |
| 14 1/2 | oz | No-salt-added whole |
| tomatoes 1 can | ||
| undrained | ||
| and chopped | ||
| 8 | oz | No-salt-added tomato sauce |
| 1 can |
INSTRUCTIONS
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone. Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated. Yield: 3 quarts (serving size: 1-1/2 cups). Per serving: 272 Calories; 9g Fat (30% calories from fat); 20g Protein; 29g Carbohydrate; 47mg Cholesterol; 642mg Sodium Recipe by: Cooking Light, April 1995, page 131 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 576
Calories From Fat: 271
Total Fat: 32g
Cholesterol: 66.4mg
Sodium: 1138.9mg
Potassium: 1411.4mg
Carbohydrates: 42.2g
Fiber: 16.7g
Sugar: 9.6g
Protein: 36.2g