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Ham Bean Vegetable Soup Recipe
|Navy beans||2 Pound|
|Green peppers||2 , diced|
|Red pepper||1 , diced|
|Chopped onions||6 Cup (96 tbs)|
|Chopped celery||6 Cup (96 tbs)|
|Chopped carrots||6 Cup (96 tbs)|
|Cayenne pepper||To Taste|
|Chili pepper||To Taste|
|Whole tomatoes||2 Quart (If Whole, Cut Into Small Pieces)|
Serving size: Complete recipe
Calories 5047 Calories from Fat 693
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 24.1 g120.5%
Trans Fat 0 g
Cholesterol 170 mg
Sodium 3580.8 mg149.2%
Total Carbohydrates 840 g279.9%
Dietary Fiber 301.5 g1205.9%
Sugars 187.9 g
Protein 294 g587.6%
Vitamin A 3056.1% Vitamin C 1308%
Calcium 233.9% Iron 348.9%
*Based on a 2000 Calorie diet
Boil beans until tender, then drain and add to ham and stock.
Fry finely diced bacon in large skillet until crisp; then add peppers, onions, celery and carrots and cook slowly.
When tender (not soft or mushy) add tomatoes and bring to a good boil.
Then add to ham and beans.
This is supposed to be quite peppery, and can be frozen.