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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use dried beans in this basic soup recipe that's hearty and will warm you up in the winter. Ingredients:
1 pound dried kidney beans |
1 pound dried yellow lentils |
1 pound green split peas |
1 pound dried black beans |
1 pound dried black-eyed peas |
5 teaspoons salt |
5 teaspoons dried basil |
5 teaspoons dried rosemary |
5 teaspoons dried marjoram |
2 1/2 teaspoons black pepper |
1 1/4 teaspoons crushed red pepper |
5 bay leaves |
8 cups water |
1 smoked ham hock (about 1/2 pound) |
1 cup chopped onion |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
Directions:
1. To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
2. To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.
3. To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
4. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. 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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