Milburn Stone’s Bean Soup
|Navy beans||1 Pound, washed|
|Smoked ham hock||1 Large|
|Potatoes||3 , boiled and mashed|
|Onions||2 Large, chopped|
|Diced celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
1. In a large pot, cover beans with water and let soak overnight.
2. Next morning, drain water and recover with 5 quarts fresh water. Add ham hock. Bring to boil. Lower heat and simmer beans until done.
3. Add the rest of the ingredients with the exception of the salt and pepper. Let beans simmer for another hour or two.
4. Remove hock bone and skin; chop meat and return to soup. Season to taste; serve.
This recipe is compliments of the book Gunsmoke: An American Institution. To learn more about the book visit, www.50yearsofgunsmoke.com.
Serving size: Complete recipe
Calories 5857 Calories from Fat 2648
% Daily Value*
Total Fat 295 g453.6%
Saturated Fat 84.8 g424.2%
Trans Fat 0 g
Cholesterol 656.7 mg218.9%
Sodium 2258 mg94.1%
Total Carbohydrates 514 g171.2%
Dietary Fiber 136.7 g546.6%
Sugars 63 g
Protein 325 g649.5%
Vitamin A 11.3% Vitamin C 285.4%
Calcium 94.9% Iron 173.9%
*Based on a 2000 Calorie diet