Directions:
- Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
- Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
- Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
- In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
- Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.57 Kcal (2025 kJ) | ||
| Calories from fat | 85.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 13% | |
| Sodium | 1041.91mg | 43% | |
| Potassium | 844.16mg | 18% | |
| Total Carbs | 64.88g | 22% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 6.76g | 27% | |
| Protein | 24.5g | 49% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4mg | 22% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.84 Kcal (401 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 15% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 13% | |
| Sodium | 206.51mg | 43% | |
| Potassium | 167.31mg | 18% | |
| Total Carbs | 12.86g | 22% | |
| Sugars | 0.52g | 11% | |
| Dietary Fiber | 1.34g | 27% | |
| Protein | 4.86g | 49% | |
| Vitamin C | 3.1mg | 26% | |
| Iron | 0.8mg | 22% | |
| Calcium | 16.2mg | 8% | |
* 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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