|1/4 C||dried black-eyed peas|
|1/4 C||dried split Green peas|
|1/4 C||dried butter beans|
|1/4 C||dried lentils|
|1/4 C||dried pinto beans|
|1/4 C||dried navy beans|
|1/4 C||dried great northern beans|
|1/4 C||dried red beans|
|1/4 C||dried pearl barley|
|1/4 C||dried small Lima beans|
|one||hot pepper, finely chopped|
|one large||onion, chopped|
|two 14 1/2 oz cans||no salt added tomatos|
|one||juice of one lemon|
Thoroughly wash all beans and place them in a large container. Cover with water and soak overnight.
In the morning, drain the beans. Add 2 quarts of water and the ham hocks. Bring to a boil. Simmer 2 to 2 1/2 hours, stirring occasionally.
Add the onion, tomatoes, lemon juice, and chopped hot pepper. Simmer another 30 minutes.
This makes a very large pot of soup -- about 10 servings. The soup is better if made a couple of days ahead of time and aged in the refrigerator. Portions can be frozen for another day.
|Sodium content in milligrams|
|1/4 C||black-eyed peas (cow peas)||2|
|1/4 C||split green peas||1|
|1/4 C||butter beans||1|
|1/4 C||pinto beans||1|
|1/4 C||navy beans||1|
|1/4 C||great northern beans||1|
|1/4 C||red beans (used listing for kidney beans)||1|
|1/4 C||baby lima beans||1|
|two 14 1/2 oz cans||no salt added tomatos||176|
|juice of one||lemon||2|
|Recipe total = 195 mg
without ham hocks
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