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16 Bean Soup with Ham and Black-Eyed Peas
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16 Bean Soup with Ham and Black-Eyed Peas

6 h 30 minPara 8Nutri-Score A€
de @life_with_amberelizabeth1 importación0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • 16 bean soup mix (rinsed and picked over)Despensa450 g
  • black-eyed peas (rinsed)Despensa100 g
  • ham (diced)Carne300 g
  • carrots (diced)Frutas y verduras3 piezas
  • celery stalks (diced)Frutas y verduras3 piezas
  • onion (diced)Frutas y verduras1 pieza
  • brothDespensa1,5 litros
  • seasoning blend (to taste (e.g. garlic powder, pepper, bay leaf))Especias2 piezas

por ración

Nutrición

254kcal

Carbohidratos
38 g
Proteínas
16 g
Grasas
4 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Olla de cocción lenta

paso a paso

Preparación

  1. Soak the beans overnight

    • Pour the bean soup mix into a bowl and rinse well, picking out any debris.
    • Add the black-eyed peas.
    • Cover with water and refrigerate overnight.
    Paso 1

  2. Prepare the vegetables and ham

    • Dice the ham.
    • Dice the carrots, celery and onion.
    Paso 2

  3. Load the slow cooker

    • Put the drained beans, ham, carrots, celery and onion into the slow cooker.
    • Add the seasoning.
    • Pour in the broth and stir to combine.
    Paso 3

  4. Cook the soup

    • Cover and cook on high until the beans are tender.
    Paso 4

  5. Serve

    • Taste and adjust the seasoning.
    • Ladle into bowls, ideally with a slice of cornbread.
    Paso 5
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