Sopa De Judias Blancos White
|Garlic||4 Clove (20 gm)|
|Onion||1 , quartered|
|Dry great northern beans||1 Cup (16 tbs), drained, rinsed|
|Water||6 Cup (96 tbs)|
|Cabbage head||1⁄8 (1 Wedge)|
|Carrot||1 , halved|
|Celery rib||1 Small, halved|
|Garlic croutons||1⁄2 Cup (8 tbs)|
Tie garlic, onion and ham hock in cheesecloth for easy removal.
Combine with beans, water and salt.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until beans are almost tender.
Tie cabbage, carrot and celery in cheesecloth and add to soup.
Continue cooking until vegetables are tender, adding water as needed.
Remove vegetables and ham hock and place on platter to be served with the soup.
Ladle soup into bowls and serve with garlic croutons.
Serving size: Complete recipe
Calories 3202 Calories from Fat 1764
% Daily Value*
Total Fat 196 g301.8%
Saturated Fat 56.8 g283.9%
Trans Fat 0 g
Cholesterol 440 mg146.7%
Sodium 2140.3 mg89.2%
Total Carbohydrates 192 g64.1%
Dietary Fiber 43.3 g173%
Sugars 23.3 g
Protein 181 g362.7%
Vitamin A 206.6% Vitamin C 88.5%
Calcium 44.1% Iron 64.1%
*Based on a 2000 Calorie diet