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Add a photoServings: 8
Ingredients
- 1 x Ham bone
- 1/2 lb Ham, diced
- 2 quart Chicken stock
- 1 lb White navy beans
- 1/2 tsp Garlic pwdr, or possibly 2 cloves garlic, chopped
- 2 x Onions, diced
- 1/2 c. Celery, diced
- 1/2 c. Carrots, diced
- 4 x Tomatoes, diced
- 2 Tbsp. Tomato paste
- 1 x Bay leaf
- 1 tsp Thyme
- Â Â Salt and white pepper to taste
Directions
- In a large Dutch oven or possibly soup pot, place ham bone and diced ham and chicken stock. Simmer for 1/2 an hour. Rinse beans and add in to Dutch oven with all the remaining ingredients. Bring to a boil, lower heat and simmer about 1 1/2 to 2 hrs or possibly till beans are very soft. Add in additional stock if soup becomes too thick or possibly simmer longer if soup is too liquid, or possibly add in roux (2 Tbsp. flour to 1 Tbsp. oil) if you desire. Serve garnished with parsley.
- Serves 6-8
- Farm in Southern California.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 27 | 10% |
| Total Fat 3.09g | 4% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 766mg | 32% |
| Potassium 1217mg | 35% |
| Total Carbs 42.67g | 11% |
| Dietary Fiber 16.6g | 55% |
| Sugars 5.96g | 4% |
| Protein 21.18g | 34% |
