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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches. | 2. Bring to a boil, turn off the heat, and soak overnight. | 3. In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper. | 4. Bring to a boil then simmer gently until the beans are tender. | 5. Use a little stock to thin the molasses and tomato paste, and stir it into the soup. | 6. Add the carrots and ginger, and continue to simmer the soup until the carrots are tender. | 7. Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching. | 8. Bean soup is best the day after it has been cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham stock	8	cups		-	-	-	-
white pea bean	4	cups		-	-	-	-
yellow pea	1	cup	split	-	-	-	-
bay leaf	3 -4			-	-	-	-
black peppercorn	2	teaspoons	crushed	-	-	-	-
molasses	4	tablespoons		244.325	62.96	0.0	0.0842
tomato paste	5	tablespoons		65.6	15.128	3.4560000000000004	0.376
carrot	2	cups	peeled diced	104.96	24.5248	2.3808	0.6144
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
ham	1	cup	diced	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.