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Hearty Bean and Vegetable Soup Recipe

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Hearty Bean and Vegetable Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Pink beans, raw | 0.50 cup
  • Drinking tap water | 8.00 cup 8 fl oz
  • Pickled pork hocks | 0.50 lb
  • Spices, basil, dried | 1.00 tsp, ground
  • Spices, rosemary, dried | 1.00 tsp
  • Spices, marjoram, dried | 1.00 tsp
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Onions raw | 1.00 cup, chopped
  • Spices, bay leaf | 1.00 tsp, crumbled
  • Carrots, raw | 0.50 cup chopped
  • Celery, raw | 0.50 cup chopped
  • Tomatoes, red, raw | 1.75 cup, chopped or sliced
  • Tomato sauce | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 68.69 mg

Fat per serving: 1.96 g

Saturated fat per serving: 0.58 g

Protein per serving: 5.33 g

Sodium per serving: 351.29 mg

Cholesterol per serving: 14.83 g

Instructions

  1. Rinse dried pink beans, lentils, black beans, yellow split peas, kidney beans, and blackeye peas under cold running water. Place beans, lentils, and peas in a large bowl, then cover with water to 2 inches above the mixture.
  2. Cover and let stand 8 hours, then drain.
  3. Combine drained bean, lentil and pea mixture, water, and ham hock in a large pot; bring to a boil.
  4. Add spices, onion, carrots, celery, tomatoes, and tomato sauce.
  5. Cover, reduce heat, and simmer 2 hours.
  6. Uncover and cook 1 hour.
  7. Discard bay leaf.
  8. Remove ham hock from soup.
  9. Remove meat from bone; shred meat with 2 forks.
  10. Return meat to soup and serve.

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