- Recipes Home
- Interest Groups
Navy Bean Soup Recipe
|Dry navy beans||1 Pound|
|Smoked ham hocks||2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Mashed potato flakes||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 4292 Calories from Fat 1809
% Daily Value*
Total Fat 202 g310.3%
Saturated Fat 57.6 g288.2%
Trans Fat 0 g
Cholesterol 440 mg
Sodium 2269.6 mg94.6%
Total Carbohydrates 398 g132.8%
Dietary Fiber 130.3 g521.2%
Sugars 50.6 g
Protein 247 g494.2%
Vitamin A 1060.5% Vitamin C 106.5%
Calcium 103.8% Iron 176.1%
*Based on a 2000 Calorie diet
Bring to a boil; boil for 2 minutes.
Remove from the heat; let stand for 1 hour.
Drain beans and discard liquid.
Return beans to kettle; add water, ham hocks, onion, parsley and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until beans are tender.
Add carrots, celery and potato flakes; mix well.
Cover and simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
Remove ham hocks; allow to cool.
Remove meat from bones and cut into bite-size pieces.
Return meat to kettle; heat through.