Your family will enjoy eating this healthy nutritious bean soup.   It is very easy on the taste buds and easy on the pocket book.

2 cups dried great northern beans
1 smoked ham hock
2 1/2 quarts water
1 Tbsp butter
1 small onion, chopped
1 tsp salt
1/4 tsp black ground pepper

Soak dried great northern beans in water overnight.
Rinse and drain beans.  Put beans in a large pot, add water and ham hock.
Cover and bring to boil, then reduce heat and simmer, partially covered, until beans are tender, about 1 1/2 to 2 hours.

Remove ham hock, when cool, remove skin, bone and fat.  Cut meat into small pieces and return to soup.

In a medium skillet, saute onions in butter until lightly browned.  Add onion, salt and pepper to soup and stir.
Serves 8.

Nutrition Facts per Serving: 340 calories, 7 g fat, 23 g protein, 48 g carbohydrates, 19 g fiber and 420 mg sodium.

Dried beans are a favorite for fall cooking and can be a great favorite throughout the winter. 

 Dried beans are a healthy food and are very economical.  They are high in protein and high in fiber. 
Including dried beans in your diet reduces the risk of cardiovascular disease.

Here is a great recipe using dried beans.

Country Bean Soup

1 1/4 cup dried great northern beans
5 cups water
1 cup chopped onion
1/2 cup sliced celery [include the leaves]
2 teaspoons ham or chicken bouillon granules
1/4 teaspoon ground black pepper
1 1/2 cups diced  ham
1 1/2 cups small new potatoes, cut into 1/4 inch chunks
3/4 cup diced carrots
1 1/2 cups [packed] chopped fresh spinach

1. Rinse the beans well and place in a 4-quart pot.  Cover the beans with several inches of water and discard any beans that float to the top.  Soak the beans for a least 4 hours, or for as long as 12 hours.

2. Discard the soaking water and return the beans to the pot.  Add the 5 cups of water, onions, celery, bouillon granules, and black pepper, and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer, stirring occasionally for 1 hour.

3. Add the ham, potatoes, and carrots to the pot, and cook for 45 minutes more or until the beans are soft and the liquid is thick.  Add a little more water during cooking if necessary.  Add the spinach and cook for an additional 2 minutes, or until the spincah wilts.  Serve hot.

Nutritional Facts [per 1 cup serving].
Calories: 218,   Carbohydrates: 38 G,   Cholesterol: 8 Mg,   Fat 1.5 G,   Fiber: 11.5 G,   Protein: 15 G,   Sodium: 514 Mg,   Calcium: 88 Mg,   GI rating: Low

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