In the Recipes Book for The Diet Solution soup is mentioned frequently. When you are on The Diet Solution soup is a great way to plan your meals ahead of time, giving you more time to focus on the important things in life. You can make a large pot of soup on the weekend and either freeze it or keep it in the fridge if you plan on eating it throughout the week.
This soup recipe contains a higher level of sodium, so if you plan on making it you may want to try and cut sodium and protein out of your other meals and just eat this soup one to two times per week. This soup is especially good for you because it has onions and garlic which help to rid your body of toxins. You can omit the meat if you wish, but it won’t have as much flavor.
15 Bean Soup Recipe
- Large pot and large mixing bowl
- Strainer (colander)
- Ham Hocks (2)
- Ham Steak 12-16oz
- Celery, garlic, onion, carrots and any other vegetables you’d like (low in starch is best)
- 1 Package of 15 Bean Soup *found in the bean and rice aisle
You will need to start this recipe the day before you plan on eating the soup. First you are going to open the bag of 15 Bean Soup and throw away the ham flavor packet, you won’t need it and it contains additives that you are supposed to be cutting out of your diet. Place the beans into a strainer and run your hands through it while searching for stones or little pieces of rock. You will occasionally find a stone in your beans and no one wants to bite into that! Next rinse the beans thoroughly; place beans into large mixing bowl and fill with water until beans are covered. Make sure the bowl is large enough, because the beans will expand overnight.
The next morning, you are going to chop up 2 stalks of celery, one clove of garlic, and one half of a medium onion. These do not need to be diced or cut in any certain way; we are just making a stock for now. Add ham hocks and celery, garlic and onions with 3-4 cups of water into your large cooking pot. Bring to a boil and then put on low heat and let simmer for about 4 hours.
While you’re waiting, you can dice up the other half of onion, another clove of garlic, two stalks of celery and about 1 ½ cups of carrots and place in refrigerator until later. After 4 hours, you are going to remove the ham hocks and strain the vegetables from the broth. You can either use a slotted spoon or place the colander over another pot and pour the broth out. Then return the broth to your large cooking pot.
Strain the beans and give them another quick rinse, and add them to your pot. Add your vegetables now as well. One hour prior to serving, add diced ham pieces to your soup. Serve and enjoy!