Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

Use dried beans in this basic soup recipe that's hearty and will warm you up in the winter.

Recipe by Cooking Light April 1999

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Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.

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  • To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.

  • To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

  • Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.

Nutrition Facts

288 calories; calories from fat 14%; fat 4.5g; saturated fat 1.9g; mono fat 1.1g; poly fat 1.1g; protein 18.4g; carbohydrates 45.9g; fiber 7.1g; cholesterol 4mg; iron 4.9mg; sodium 503mg; calcium 98mg.
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