Slow-Cooked Navy Bean Soup
|Dried navy beans||1 Cup (16 tbs)|
|Salt pork||2 Ounce, diced medium|
|Onions||2 , diced|
|Stalk celery||1⁄2 , diced|
|Carrot||1 Large, pared and diced large|
Place beans in large bowl and cover with hot water. Soak 2 hours.
Place salt pork in large saucepan over medium heat. Cook 3 minutes. Add onions and celery; cook 4 minutes over low heat.
Drain beans and add to onions in saucepan. Add seasonings. Pour in enough cold water to cover beans by 3 in (8 cm). Bring to boil. Cook VA hours, partly covered, over medium heat. Stir occasionally.
Add diced carrot and correct seasoning. Continue cooking 1 hour, stirring occasionally.
Serving size: Complete recipe
Calories 948 Calories from Fat 432
% Daily Value*
Total Fat 48 g74%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 48.8 mg16.3%
Sodium 890.1 mg37.1%
Total Carbohydrates 103 g34.3%
Dietary Fiber 35.2 g140.7%
Sugars 19.8 g
Protein 32 g63.2%
Vitamin A 247.1% Vitamin C 44.8%
Calcium 30.8% Iron 48.1%
*Based on a 2000 Calorie diet