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Bean Soup With Smoked Cured Recipe

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0 votes | 1481 views
Servings: 12

Ingredients

Cost per serving $1.29 view details

Directions

  1. 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN Cool WATER.
  2. 2. COVER WITH Cool WATER; BRING TO A BOIL; BOIL 2 Min. TURN OFF HEAT.
  3. COVER; LET STAND 1 HOUR.
  4. 3. COMBINE SOUP AND GRAVY BASE WITH WATER. Add in TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 Hrs Or possibly Till BEANS ARE TENDER. PLACE HOCKS IN WATER TO COVER. SIMMIER 1 HOUR; REMOVE FROM HEAT; Cold. REMOVE LEAN MEAT; CHOP INTO SMALL Pcs.
  5. 4. Add in CARROTS, ONIONS, PEPPER AND Minced HAM HOCKS TO BEAN Mix.
  6. SIMMER 30 Min.
  7. 5. BLEND FLOUR AND WATER To create A SMOOTH PASTE. STIR INTO SOUP; COOK 10 Min.
  8. **ALL NOTES ARE PER 100 PORTIONS.
  9. NOTE:
  10. 1. IN STEP 4, 1 LB 4 Ounce FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB Minced ONIONS.
  11. 2. IN STEP 4, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  12. 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-
  13. 4.
  14. SERVING SIZE: 1 C. (7 3
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Nutrition Facts

Amount Per Serving %DV
Serving Size 2734g
Recipe makes 12 servings
Calories 930  
Calories from Fat 20 2%
Total Fat 2.44g 3%
Saturated Fat 0.61g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 159mg 7%
Potassium 4472mg 128%
Total Carbs 173.47g 46%
Dietary Fiber 38.8g 129%
Sugars 9.53g 6%
Protein 59.08g 95%

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