Presbyterian Bean Soup
Created by dienia b on March 22, 2025
- Servings: 8
- Prep Time: 1d
- Cook Time: 4h
- Recipe #44353
Ingredients
- Soak
- 3 tablespoons pinto beans, dry
- 3 tablespoons navy beans, dry
- 3 tablespoons kidney beans, dry
- 3 tablespoons black eye peas, dry
- 3 tablespoons split peas, dry
- 3 tablespoons lentils, dry
- 3 tablespoons barley, dry
- 3 tablespoons large lima beans, dry
- 3 tablespoons baby lima beans, dry
- 2 tablespoons salt
- 8 cups water
- Ham
- 1 pound ham hock
- 8 cups water
- Soup
- 1 cup onion, diced
- 28 ounces tomatoes (1 can)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1 teaspoon lemon juice
- 1 teaspoon sugar
How to Make
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Step 1: Wash beans, place in large kettle.
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Step 2: Cover with water, 2 inches.
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Step 3: Add 2 tablespoons salt.
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Step 4: Soak overnight.
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Step 5: Drain in morning.
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Step 6: Add 2 quarts of water and ham hocks or ham bone. Bring to boil.
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Step 7: Simmer slowly for 3 hours.
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Step 8: Add 1 large chopped onion and 1 large can of tomatoes (or 1 quart home-canned tomatoes). Season with 1/2 to 1 teaspoon chili powder, 1 teaspoon lemon juice, 1 teaspoon sugar and 1/2 teaspoon pepper and salt.
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Step 9: Remove ham hock, leave any ham.
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Step 10: Simmer slowly for 1 hour or more.
Nutritional Facts
- Serving Size: 1 (602 g)
- Calories 144.1
- Total Fat - 5.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 30.1 mg
- Sodium - 2640 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 3.4 g
- Sugars - 2.6 g
- Protein - 13.2 g
- Calcium - 56.8 mg
- Iron - 2 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.6 mg