YIELD: 8 servings
TIME: 220 minutes
NUTRITIONAL INFO (PER SERVING): Calories 346, Carbohydrate 50 g, Dietary Fiber 16 g, Protein 22 g, Total Fat 9 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 19 mg, Sodium 455 mg
TAGS: Bean, Vegetable, Soup, Dinner, healthy
Description: This healthy meal is sure to please your entire family.
INGREDIENTS:
• ½ cup each dried pink beans,
• dried lentils, dried black
• beans, yellow split peas,
• dried kidney beans, and dried black eye peas
• 8 cups water
• 1 smoked ham hock (about 1/2 pound)
• 1 teaspoon each dried basil,
• dried rosemary, dried marjoram, and crushed red chilies
• ½ teaspoon each salt and ground black pepper
• 1 bay leaf
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 (14 1/2-ounce) cans no salt added diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
DIRECTIONS:
1. Rinse dried pink beans, lentils, black beans, yellow split peas, kidney beans, and black eye peas under cold running water. Place beans, lentils, and peas in a large bowl, then cover with water to 2 inches above the mixture. Cover and let stand 8 hours, then drain.
2. Combine drained bean, lentil and pea mixture, water, and ham hock in a large pot; bring to a boil. Add spices, onion, carrots, celery, tomatoes, and tomato sauce. Cover, reduce heat, and simmer 2 hours. Uncover and cook 1 hour.
3. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup and serve.
