Sopa De Judias Blancos White Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Garlic4 Clove (20 gm)
 Onion1 , quartered
 Ham hock1
 Dry great northern beans1 Cup (16 tbs), drained, rinsed
 Water6 Cup (96 tbs)
 Salt1⁄2 Teaspoon
 Cabbage head1⁄8 (1 Wedge)
 Carrot1 , halved
 Celery rib1 Small, halved
 Garlic croutons1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3202 Calories from Fat 1764

% Daily Value*

Total Fat 196 g301.8%

Saturated Fat 56.8 g283.9%

Trans Fat 0 g

Cholesterol 440 mg

Sodium 2140.3 mg89.2%

Total Carbohydrates 192 g64.1%

Dietary Fiber 43.3 g173%

Sugars 23.3 g

Protein 181 g362.7%

Vitamin A 206.6% Vitamin C 88.5%

Calcium 44.1% Iron 64.1%

*Based on a 2000 Calorie diet

Directions

Tie garlic, onion and ham hock in cheesecloth for easy removal.
Combine with beans, water and salt.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until beans are almost tender.
Tie cabbage, carrot and celery in cheesecloth and add to soup.
Continue cooking until vegetables are tender, adding water as needed.
Remove vegetables and ham hock and place on platter to be served with the soup.
Ladle soup into bowls and serve with garlic croutons.
Quantcast