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All public Recipes -> Soup -> Hearty Bean and Vegetable Soup

Hearty Bean and Vegetable Soup

By: G G.

Description:
Time:	4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)
Meal type:	Soup
Ethnicity:
Number of Servings:	8
Ingredients:
0.5 cup EACH dried pink beans, dried lentils, dried black beans, yellow split peas, dried kidney beans, and dried black-eyed peas 8 cups water 1 each smoked ham hock (about 1/2 pound) 1 teaspoon EACH dried basil, dried rosemary, dried marjoram, and crushed red chilies 0.5 teaspoon EACH salt and black pepper 1 each bay leaf 1 cup chopped onion 0.5 cup chopped carrots 0.5 cup chopped celery 2 each (14 1/2oz) cans diced tomatoes, undranied 1 each (8oz) can tomato sauce
Directions:
Rinse the dried pink beans, lentils, balck beans, yellow split peas, kidney beans, and black-eyed peas under cold running water. Place all the 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. Combine the drained bean, lentil, and pea mixture, water and ham hock in a large pot; bring to a boil. Add the spices, onion, carrots, celery, tomatoes, and tomato sauce. Cover, reduce heat, and simmmer 2 hours. Uncover and cook 1 hour. Discard the bay leaf. Remove the ham hock from the soup. Remove the meat from the bone; shred the meat with 2 forks. Return the meat to the soup. Serve the Hearty Bean and Vegetable Soup immediately.
Notes:

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