15 Bean Soup
Recipe: #646
October 16, 2011
Categories: Beans, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Canned Tomatoes, Kidney Beans, more
"I make this soup quite often during the winter months. It is a very comforting soup. I hope you enjoy it as much as my family does."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (140 g)
- Calories 108.2
- Total Fat - 4.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 182.9 mg
- Sodium - 196.8 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.5 g
- Sugars - 2.3 g
- Protein - 13.6 g
- Calcium - 32.7 mg
- Iron - 1.1 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the beans after sorting them in a dutch oven, cover with 2 inches of water. Bring to a rapid boil and boil 2 minutes.
Step 2
Remove from heat and cover beans and let sit for 1 hour.
Step 3
Drain beans and add fresh water to the breans, atleast 3 inches over the top of the beans. Add in your ham bone or ham hock and the bay leaves at this time. Simmer this for atlteast 2 hours and the beans have softened. If the water evaporates, add more water and continue to simmer.
Step 4
Once the beans are tender, do not drain, add the rest of the ingredients and stir well.
Step 5
Simmer until the onion is soft and done. About 20 minutes.
Step 6
Remove the ham bone or ham hock and take off any ham that may be on them. Add meat to soup.
Step 7
Serve with crusty bread and enjoy!
Tips
No special items needed.
4 Reviews
You'll Also Love
