|
|
|
|
|
|
|
| 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 |
| 2 | ham hock |
| one large | onion, chopped |
| two 14 1/2 oz cans | no salt added tomatos |
| one | juice of one lemon |
| to taste | seasonings |
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 | lentils | 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 |
| one | hot pepper | 3 |
| 2 | ham hocks | unknown |
| one | onion | 4 |
| two 14 1/2 oz cans | no salt added tomatos | 176 |
| juice of one | lemon | 2 |
| Recipe total = 195 mg without ham hocks |
||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.