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Bean and Vegetable Soup

Bean and Vegetable Soup

Number of Servings: 8

Note: The cooking time is 3 hours

½ 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 ½ 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
½ cup chopped carrots
½ cup chopped celery
2 (14½-ounce) cans no salt added diced tomatoes, undrained
1 (8-ounce) can tomato sauce

1. Rinse dried pink beans, lentils, black beans, yellow split peas, kidney beans, and black-eyed 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.


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