Bean Soup With Knuckle Of Ham Recipe

Summary

Health IndexAverageCuisine
CourseDish

Ingredients

 Ham knuckle1 Pound
 Carrots4 Ounce
 Parsnips2 Ounce
 Salt To Taste
 Dried beans1⁄4 Pound
 Lard2 Ounce
 Onions1 1⁄2 Ounce
 Garlic1 Clove (5 gm)
 Flour3 Ounce
 Sour cream3⁄4 Cup (12 tbs) (About 1.5 Gill)
 Red paprika1 Teaspoon
 Parsley1 Bunch (100 gm)

Nutrition Facts

Serving size: Complete recipe

Calories 2899 Calories from Fat 1709

% Daily Value*

Total Fat 191 g293.6%

Saturated Fat 70.9 g354.4%

Trans Fat 0 g

Cholesterol 363.6 mg

Sodium 1145.1 mg47.7%

Total Carbohydrates 197 g65.8%

Dietary Fiber 42.5 g169.9%

Sugars 21.6 g

Protein 111 g221.1%

Vitamin A 620% Vitamin C 265.3%

Calcium 62.2% Iron 118%

*Based on a 2000 Calorie diet

Directions

Cook the knuckle of ham in 2 1/2 pt. of water.
Then take the cleaned and washed beans, which should have been soaked in water for several hours, boil until tender, then add the stock from the cooked ham.
Make a roux from lard and flour and add finely chopped onion and garlic, green parsley and red paprika to the roux; add some cold water, mix with the soup and boil for 10 mins.
The knuckle of ham should be cut into five pieces when cooked, and added to the soup before serving.
Sour cream is also added just before serving.
Quantcast