Bean Soup

By Hklbrries

Add 4 cups raw kale, spinach or other leafy green to this fiber-rich soup just before serving for a dose of magnesium and vitamins A and C.

Most kinds of dried beans will work in this recipe.

Soak beans overnight.

Ingredients

• 1 pound dried navy beans, rinsed and picked over
• 1 smoked ham hock (abot 3/4 pound)
• 2 1/2 quarts water
• 1 tbsp butter
• 1 small onion, chopped
• 1 tsp salt
• 1/4 tsp coarsely ground pepper
• 4 cups raw kale, spinach or other leafy greens (if desired)

Preparation

Step 1

Soak beans overnight in water.

Rinse and drain beans. Combine them in a large pot with ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, until beans are tender, 1 1/2 hours. Stir occasionally and add more water if necessary.

Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.

In a medium skillet, melt butter. Add onion and saute until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup.

Nutritional Analysis:

Per serving:
340 calories
7 g fat
23 g protein
48 g carbohydrates
19 g fiber
420 mg sodium