Hearty Bean and Vegetable Soup
  • 200
  • 12
  • 346
  • 8

Hearty Bean and Vegetable Soup

This healthy meal is sure to please your entire family.

  • ½ cup each dried pink beans, dried lentils, dried black beans, yellow split peas, dried kidney beans, and dried blackeye 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 blackeye 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.

Makes 8 servings -2 cups per serving.

Calories: 346
Total Fat: 9 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 19 mg
Sodium: 455 mg
Total Carbohydrate: 50 g
Dietary Fiber: 16 g
Protein: 22 g