Directions:
- Sort and wash beans; place in a large mixing bowl. Cover with water 2 inches above beans; let soak overnight. Drain well.
- Sauté celery and onion in 2 tablespoons butter in a large Dutch oven until tender. Add water, ham bone, and beans; stir well. Bring to a boil. Reduce heat; cover and simmer 3 hours or until beans are tender. Remove and discard ham bone.
- Drain bean mixture, reserving cooking liquid in Dutch oven. Puree beans, and return to Dutch oven; stir well. Bring to a boil; stir in remaining butter, salt, pepper, and mustard. Reduce heat; cover and simmer an additional 15 minutes. Stir in sherry.
- Ladle soup into individual bowls; garnish each serving with a lemon slice. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1845.68 Kcal (7727 kJ) | ||
| Calories from fat | 449.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.93g | 77% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 4862.86mg | 203% | |
| Potassium | 6235.23mg | 133% | |
| Total Carbs | 252.4g | 84% | |
| Sugars | 13.54g | 54% | |
| Dietary Fiber | 66.57g | 266% | |
| Protein | 88.17g | 176% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 19.5mg | 109% | |
| Calcium | 900.4mg | 90% | |
| Amount Per 100 g | |||
| Calories | 45.87 Kcal (192 kJ) | ||
| Calories from fat | 11.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 77% | |
|---|---|---|---|
| Cholesterol | 3.03mg | 41% | |
| Sodium | 120.85mg | 203% | |
| Potassium | 154.96mg | 133% | |
| Total Carbs | 6.27g | 84% | |
| Sugars | 0.34g | 54% | |
| Dietary Fiber | 1.65g | 266% | |
| Protein | 2.19g | 176% | |
| Vitamin C | 0.2mg | 16% | |
| Iron | 0.5mg | 109% | |
| Calcium | 22.4mg | 90% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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