Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 8 cups water
- 1 pound dried great northern or lima beans (2 cups)
- ½ can (15.5 ounce) can tomato sauce
- 2 cups chopped ham
- 1 large onion, chopped (about 1 cup)
- 1 tablespoon instant beef bouillon
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, crushed
- 2 cups mashed potatoes
- 2 medium carrots, cut into ½ inch pieces
- 2 medium celery stalks cut into ½ inch pieces (1 cup)
- nonfat milk (optional)
Directions
1.Heat water and beans to boiling in large pot; boil 2 minutes.
2.Remove from heat, cover and let stand 1 hour.
3.Add tomato sauce, ham, onion, bouillon, salt, pepper, and garlic to beans.
4.Heat to boiling, reduce heat. Cover and simmer until beans are tender, about 2 hours. (Do not boil or beans will burst.) Skim fat if necessary.
5.Stir potatoes, carrots, and celery into soup.
6.Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes.
7.Stir in 1 to 2 cups milk or water for thinner consistency.