Ingredients
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1 ham bone with meat
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4 quarts water
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1 pound dry great Northern beans
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water to cover
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2 cups diced fully cooked ham
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1 cup diced celery
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1 cup diced carrots
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1 cup diced onion
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2 cloves garlic, minced
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¼ cup dry sherry (Optional)
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salt and ground black pepper to taste
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¼ cup minced fresh parsley (Optional)
Directions
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Combine ham bone and 4 quarts water in a large stock pot or Dutch oven. Bring to a boil, cover, reduce heat; simmer 10 to 12 hours. Stock can be made in advance and stored in an air-tight container in the refrigerator or freezer for longer storage.
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Meanwhile, place beans in a large pot with enough water to cover; soak overnight. Drain beans; return to the pot.
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Transfer ham bone to a cutting board, when cool enough to handle, remove any edible meat. Strain stock; reserve 3 quarts for soup. Remaining stock can be frozen.
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Add 3 quarts reserved stock to soaked beans. Add ham, celery, carrots, onion, and garlic; season with salt and black pepper. Bring to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape; simmer until beans tender, 1 1/2 to 2 hours. Add sherry during the last 30 minutes of cooking; season with salt and black pepper.
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Sprinkle servings with fresh parsley.
Nutrition Facts (per serving)
| 241 | Calories |
| 6g | Fat |
| 33g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 10% |
| Cholesterol 15mg | 5% |
| Sodium 436mg | 19% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 10g | 36% |
| Total Sugars 3g | |
| Protein 15g | 31% |
| Vitamin C 16mg | 18% |
| Calcium 109mg | 8% |
| Iron 3mg | 16% |
| Potassium 827mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
