Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups dried red kidney beans, soaked overnight and drained
- 2 tablespoons butter
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 stalk celery & leaves, chopped
- 1 carrot, peeled and chopped
- 1/2 lb smoked ham, cut into large chunks
- 1 large ham bone, if available
- 2 quarts water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons lemon juice
- 1/8 teaspoon dried hot red pepper flakes
- salt and pepper
- chopped fresh parsley (to garnish)
- =
Directions
Put the beans in a saucepan, cover with fresh water and bring to a boil.
Boil for 10 minutes and drain. Set aside.
Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
Bring to a boil and simmer 2 hours or until beans are very soft. Discard the ham bone.
Scoop out the chunks of ham and reserve.
Press the soup through a fine sieve and return it to the saucepan.
Discard the solids in the sieve.
Cut the chunks of ham into small dice and add to the soup.
Reheat, and taste and adjust the seasonings.
Serve hot, sprinkled with a little parsley.