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Senate Bean Soup

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By Betty Crocker Kitchens
Updated Oct 7, 2010
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Choose to make your dinner on stovetop or slow cooker with this hearty soup made using pork and beans.

Senate Bean Soup

  • Prep Time 20 min
  • Total 4 hr 35 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 cups dried navy beans (1 lb), sorted and rinsed
  • 12 cups water
  • 1 ham bone, 2 lb ham shanks or 2 lb smoked pork hocks
  • 2 1/2 cups mashed potatoes
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 large onion, chopped (1 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 1 clove garlic, finely chopped

Instructions

  • Step 
    1
    In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Step 
    2
    Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  • Step 
    3
    Stir in remaining ingredients. Cover and simmer 1 hour.
  • Step 
    4
    Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.

Nutrition

330 Calories
10g Total Fat
16g Protein
45g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
15mg
6%
Sodium
960mg
40%
Potassium
730mg
21%
Total Carbohydrate
45g
15%
Dietary Fiber
9g
37%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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