White Bean Soup

Yield: 8 servings

Ingridients:
1 lb navy beans, dry
1 each ham bone or hock, smoked
2 tablespoon parsley, fresh, chopped
1 cup onion, finely chopped
1 each garlic clove, minced
2 cup celery, chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	90.5
Energy	kcal	58
Protein	g	4.53
Total lipid (fat)	g	0.55
Ash	g	2.09
Carbohydrate, by difference	g	11.6
Fiber, total dietary	g	1
Minerals
Calcium, Ca	mg	28
Iron, Fe	mg	1.47
Magnesium, Mg	mg	69
Phosphorus, P	mg	74
Potassium, K	mg	306
Sodium, Na	mg	471
Zinc, Zn	mg	0.65
Copper, Cu	mg	0.247
Manganese, Mn	mg	0.327
Selenium, Se	mcg	0.8
Vitamins
Vitamin C	mg	14.6
Thiamin	mg	0.24
Riboflavin	mg	0.152
Niacin	mg	0.859
Pantothenic acid	mg	0.567
Vitamin B-6	mg	0.168
Folate	mcg	74
Vitamin B-12	mcg	0
Vitamin A, IU	IU	92
Vitamin E	mg_ATE	0.188
Lipids
Fatty acids, total saturated	g	0.075
Fatty acids, total monounsaturated	g	0.051
Fatty acids, total polyunsaturated	g	0.302
Cholesterol	mg	0