Directions:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.
- Add ham bone and the 2-1/2-qt. of water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
- Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.
- In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through. Yield: 14 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.99 Kcal (594 kJ) | ||
| Calories from fat | 17.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 3% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 1% | |
| Sodium | 378.22mg | 16% | |
| Potassium | 590.72mg | 13% | |
| Total Carbs | 24.67g | 8% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2mg | 11% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.53 Kcal (220 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 3% | |
|---|---|---|---|
| Cholesterol | 1.61mg | 1% | |
| Sodium | 139.93mg | 16% | |
| Potassium | 218.55mg | 13% | |
| Total Carbs | 9.13g | 8% | |
| Sugars | 1.56g | 17% | |
| Dietary Fiber | 2.95g | 32% | |
| Protein | 2.74g | 15% | |
| Vitamin C | 0.8mg | 4% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 11% | |
| Calcium | 23.4mg | 6% | |
* 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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