Senate Bean Soup
Description
This International soup features Navy Beans Dry, Chicken Stock, Ham Hock Smoked, Onions Raw Chopped, Carrots Peeled Diced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Tabasco sauce to taste 1.
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Soak beans overnight.
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Combine beans, soaking liquid, stock, hock, and cook for 1 hour.
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Sweat the onions, carrots, and celery for 4 or 5 minutes, or until the onions are translucent.
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Add the garlic until you can smell the aroma.
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Add the beans, stock mixture, and hock to the vegetables.
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Add the onion pique and potatoes and simmer until the beans and potato are tender.
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Remove the onion pique and ham hock.
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Dice ham and reserve.
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Puree half the soup.
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Recombine the puree and reserved ham with the soup.
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Adjust the seasoning with tabasco and with salt and pepper
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1685.5kcal
- % Daily Value *
- Total Fat 60.5g94%
- Saturated Fat 16.3g82%
- Cholesterol 439.2mg147%
- Sodium 957.1mg40%
- Total Carbohydrate 107.5g36%
- Dietary Fiber 26.6g107%
- Sugars 18.0g
- Protein 155.7g312%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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