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Add all ingredients to soup pot, cover and cook 3–4 hours. Remove ham bone from soup and cube. Set aside. Puree soup in blender and return to pot. Add in cubed ham. Serve with croutons.
In a bowl, mix sugar, cayenne, teaspoon salt, ground coriander, ground cinnamon and allspice. Whisk in 1 large egg white and 2 teaspoons olive oil. Stir in 2 cups pecan halves.
Spread nuts in a single layer in an oiled nonstick 10-by-15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight in the refrigerator for to 2 weeks
Yield: Makes about 2 cups (8 - 3 cup servings)
Nutrition Facts per 3 cup servings: 240 calories, 22g total heartprotecting fat (2g saturated fat) 0mg cholesterol, 55mg sodium, 10g carbohydrate, 2g dietary fiber, 3g protein