Serves: 9
Total Calories: 876
1. In Dutch oven, combine beans and about 6 cups water. Bring to a boil. Reduce heat to low simmer uncovered for 2 minutes. Remove from heat. Cover let stand 1 hour. Drain and discard water.
2. Add 2 quarts (8 cups) water, ham shank, onions, parsley, salt, basil, pepper, nutmeg, oregano, garlic and bay leaf to beans. Bring to a boil. Reduce heat cover and simmer 1 1/2 hours or until beans are tender.
3. Remove from heat. Remove ham shank from soup. Cool slightly. Remove meat from bone cut into bite-sized pieces. Return meat to soup. Add carrots, celery and potato flakes mix well. Return to heat cover and simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 310 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 630 mg 26% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 9 g 36% * Sugars: 6 g * Protein: 16 g * Vitamin A: 160% * Vitamin C: 10% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 1 Lean Meat, 1 Fat or 2 1/2 Carbohydrate, 1 Lean Meat, 1 Fat
This Easy Bean Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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