Neighborhood Bean Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 3 cups water
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 5 cups chicken broth
- 2 medium onions chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1 tablespoon canola oil
- 3 celery ribs chopped
- 2 cups dried great northern beans
- 1/4 teaspoon dried savory
- 3 medium carrots chopped
- 1 meaty ham bone or 2 smoked ham hocks
- 2 to 3 tablespoons chicken bouillon granules
- Carbohydrate 32.2071467531846 g
- Cholesterol 460 mg
- Fat 94.3748486730726 g
- Fiber 10.1854294168324 g
- Protein 124.384000310894 g
- Saturated Fat 26.7219642448694 g
- Serving Size 1 1 serving (783g)
- Sodium 461.625628207529 mg
- Sugar 22.0217173363522 g
- Trans Fat 8.00532897307624 g
- Calories 1502 calories
Directions Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts). Originally published as Neighborhood Bean Soup in Country Woman January/February 1998, p29 Nutritional Facts 1 serving (1 cup) equals 203 calories, 5 g fat (1 g saturated fat), 11 mg cholesterol, 1,001 mg sodium, 29 g carbohydrate, 9 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
