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Ham Bean Vegetable Soup

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Ingredients
  Ham 1⁄2
  Navy beans 2 Pound
  Bacon 1 Pound
  Green peppers 2 , diced
  Red pepper 1 , diced
  Chopped onions 6 Cup (96 tbs)
  Chopped celery 6 Cup (96 tbs)
  Chopped carrots 6 Cup (96 tbs)
  Cayenne pepper To Taste
  Chili pepper To Taste
  Whole tomatoes 2 Quart (If Whole, Cut Into Small Pieces)
Directions

Boil ham until tender, remove skin, bone and fat; return to kettle in broth.
Boil beans until tender, then drain and add to ham and stock.
Fry finely diced bacon in large skillet until crisp; then add peppers, onions, celery and carrots and cook slowly.
When tender (not soft or mushy) add tomatoes and bring to a good boil.
Then add to ham and beans.
This is supposed to be quite peppery, and can be frozen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Ham
Interest: 
Everyday, Healthy

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Your rating: None
4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5047 Calories from Fat 693

% Daily Value*

Total Fat 81 g124.9%

Saturated Fat 24.1 g120.5%

Trans Fat 0 g

Cholesterol 170 mg56.7%

Sodium 3580.8 mg149.2%

Total Carbohydrates 840 g279.9%

Dietary Fiber 301.5 g1205.9%

Sugars 187.9 g

Protein 294 g587.6%

Vitamin A 3056.1% Vitamin C 1308%

Calcium 233.9% Iron 348.9%

*Based on a 2000 Calorie diet

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Ham Bean Vegetable Soup Recipe