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Italian Bean Soup

  Small red beans/Cranberry beans 2 Cup (32 tbs)
  Water 8 Cup (128 tbs)
  Garlic powder 3⁄4 Teaspoon
  Chopped onion/1 teaspoon onion powder 2 Large
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Tomato juice 1⁄2 Cup (8 tbs)
  Ham hocks 2 Large, cut into pieces
  Soup pasta/1/2 cup cooked brown rice 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Teaspoon

Soak beans overnight.
Pour off water.
Pick over beans, cover with fresh water, and bring to a boil.
Pour off this water.
Now add 8 cups water and all the remaining ingredients except the pasta or rice and parsley to the beans.
Bring mixture to a boil.
Reduce heat and simmer, covered, until beans are soft, about 2 1/2 hours.
Lift out ham hocks, discarding skin, bones, and fat.
Cut meat into bite-sized pieces.
Set aside.
Whirl soup in blender or food processor in batches if necessary.
Return to pan with the ham bits.
Add pasta or rice.
Heat until pasta is cooked, about 5 minutes, or until rice is wanned.
Serve sprinkled with chopped fresh parsley.
Pass grated Parmesan cheese if milk is allowed.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8059 Calories from Fat 5222

% Daily Value*

Total Fat 580 g892.3%

Saturated Fat 168.4 g842%

Trans Fat 0 g

Cholesterol 1319.9 mg440%

Sodium 4626.1 mg192.8%

Total Carbohydrates 304 g101.5%

Dietary Fiber 46.8 g187.1%

Sugars 69.3 g

Protein 452 g904.7%

Vitamin A 787.9% Vitamin C 154.3%

Calcium 46.3% Iron 43.7%

*Based on a 2000 Calorie diet

Italian Bean Soup Recipe