Sledder’s Soup Recipe
Copyright © 2009 by Mimi Wilson and Mary Beth Lagerborg
Ingredients
- ½ 1-pound package mixed dried beans
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 yellow or orange bell pepper, chopped
- 1-1/2 teaspoons chopped garlic
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 2 stalks celery, chopped
- 1 smoked ham steak (2 cups ham, cubed)
- 1 6-ounce can tomato paste
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon dried marjoram
- 2 tablespoons fresh parsley
- Salt and pepper
- 8 cups water*
Directions
- Generously cover beans and soak overnight: at least six hours. Drain and add enough cold water to cover by 2 inches. Bring to boil and boil for 10 minutes. Drain and rinse well. Sauté onion, bell pepper and garlic in the olive oil in a large skillet. Add carrots, parsnip, celery and ham and cook 2-3 minutes. Pour into a large bowl the beans, sautéed vegetables, and remaining ingredients except for the water. Stir gently. Cool. Pour ingredients into a 1-gallon freezer bag, label and freeze. To serve, thaw the entrée. Pour into a large pot and add 8 cups water. Simmer for 1-1/4 hours, or until beans and vegetables are tender. Summary of processes: Chop 2 onions and 1 yellow or orange bell pepper. Peel and slice 2 carrots and 1 parsnip. Chop 2 stalks celery. Cube 2 cups ham. Serves 8 Freeze in: 1-gallon Ziploc freezer bag
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 8 servings | |
| Calories 61 | |
| Calories from Fat 20 | 33% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 286mg | 12% |
| Potassium 352mg | 10% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.46g | 3% |
| Protein 2.88g | 5% |
