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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place navy beans in large saucepan, add enough water to cover beans. | 2. Bring to boil, reduce heat and simmer 2 minutes. | 3. Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight). | 4. Drain beans and return to saucepan. | 5. Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper. | 6. Bring to a boil, reduce heat. | 7. Cover and simmer 2 to 2 1/2 hours or until beans are tender. | 8. (If necessary, add more water during cooking). | 9. Add milk and butter, stirring until mixture is heated through and butter is melted. | 10. Season with additinal salt and pepper. | 11. I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham. | 12. Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup. | 13. Discard bone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1 1/4	cups	rinsed drained dried	87.1	16.965	7.995	0.91
salt pork	4	ounces	cooked chopped	848.232	0.0	5.7267	91.287
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
oregano leaf	1/2	teaspoon	dried	-	-	-	-
salt	1/4	teaspoon		848.232	0.0	5.7267	91.287
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
sage	1/4	teaspoon	dried	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
nonfat milk	2	cups		166.6	24.304000000000002	16.512999999999998	0.392
butter	2	tablespoons		171.0	7.857	5.343	14.4

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