Recipe Summary:
- Preparation Time: 11 hours
- Number of Servings: 8
- Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
- 1/2 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 smoked ham hock (about 1/2 pound)
- 1 tsp EACH dried basil, dried rosemary, dried marjoram, and crushed red chilies
- 1/2 tsp EACH salt and black pepper
- 1 bay leaf
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 (14-1/2oz) cans diced tomatoes, undrained
- 1 (8oz) can tomato sauce
Directions:
Rinse the dried pink beans, lentils, black 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 simmer 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.
