16 Bean Soup
Total Calories per Serving:
371
Fat Calories per Serving:
62
Percent Fat Calories per Serving:
16.71%
Portion -
2 cups
Recipe Serves four (minimum)
Ingredients
16 oz bag of dry 16 bean soup mix (Goya)
4 medium smoked neckbones
½ onion, chopped
1 stalk of celery chopped
10 cups of fresh water
1/4 tsp crushed red peppers
Salt to taste
Ground black pepper to taste
Bay Leaf
Directions
Clean neckbones by soaking in hot water, then rinsing. Place beans in a large bowl. Examine dry beans and remove any debris. Add 6 to 7 cups of water. Soak overnight.
Drain and rise thoroughly before cooking.
Add 10 cups of fresh water in a large pot with neckbones over medium heat. Cook neckbones for 30 minutes, then add the rest of the ingredients. Cover tightly and lower heat to a steady simmer. Cook for an hour. Remove neckbones. Continue cooking beans.
Remove meat from bones and shred. Add shredded meat to beans and continue cooking for ½ hour or until the beans are tender. Remove from heat and serve.
| Nutrition Data |
| Serving Size |
2 cups |
| Total Calories |
371 |
| Calories from Fat |
62 |
| % Daily Value |
| Total Fat Grams |
7 |
10.77% |
| Saturated Fat Grams |
2 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0 | |
| Cholesterol MG |
27.75 | |
| Sodium MG |
898 | |
| Total Carbs |
80 |
26.67% |
| Fiber Grams |
45 | |
| Sugar Grams |
3 | |
| Protein Grams |
34 |
|
|
|
