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Add a photoServings: 8
Ingredients
- 1 c. Navy beans
- 2 x Celery stalks
- 2 x Carrots
- 1/2 x Onion
- 2 x Ham hocks
- Â Â salt
- 1/8 tsp Black pepper
- 3 Tbsp. Margarine
- 3 Tbsp. All-purpose flour
Directions
- 1. Pick over the dry beans and throw away any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hrs or possibly overnight.
- 2. The next day, chop celery, carrots and onions into 1/4-inch pcs.
- (This is easier with a food processor.) Drain beans. Add in vegetables, 5 c. water, ham hocks or possibly ham bone, and pepper to taste. Add in salt if you wish.
- Bring to a simmer and cook over low heat for 3 hrs or possibly till beans are tender.
- 3. Remove ham hocks and set aside to cold. Remove meat from bones and cut meat into half-inch pcs.
- 4. Put 2 c. of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add in the minced ham pcs back into the soup. Simmer for 15-20 min till soup is slightly thickened.
- Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of warm pepper sauce just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 145 | |
| Calories from Fat 41 | 28% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.78g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 388mg | 11% |
| Total Carbs 20.23g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.09g | 1% |
| Protein 6.38g | 10% |
