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Hearty Ham And Vegetable Soup Recipe
|Navy beans||2 Cup (32 tbs)|
|Diced potatoes||2 Cup (32 tbs)|
|Diced carrots||2 Cup (32 tbs)|
|Peas/Corn or onion||To Taste|
Serving size: Complete recipe
Calories 1179 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 3.5 g17.7%
Trans Fat 0.1 g
Cholesterol 52.7 mg
Sodium 3628.3 mg151.2%
Total Carbohydrates 196 g65.2%
Dietary Fiber 65.1 g260.5%
Sugars 21 g
Protein 75 g149.6%
Vitamin A 856% Vitamin C 25.8%
Calcium 41.3% Iron 88%
*Based on a 2000 Calorie diet
Bring to a boil in clear water twice; drain each time.
Cook beans with hambone in 2 quarts water in large kettle until beans are tender; remove hambone from broth.
Cut meat from bone in bite-sized pieces.
Place pota- toes and carrots in broth; cook for 10 minutes longer.
Add remaining vegetables as desired; cook for 10 minutes longer.
Return ham to soup; add water, if necessary.
Bring to a boil; serve.
Soup freezes well.