Ham & Bean Soup

I froze this and gave it as a gift to my parents and sister & brother-in-law for Christmas. Hopefully I will have an opportunity to make this again because it was superb!

Soak beans and chop vegetables ahead of time to shave prep time. Measure 1/4 cupfuls of (7) varieties of dried beans to use in place of 12-oz. variety mix.

Yield: 8     (serving size: 1 1/3 cups)

1 (12 oz. pkg.) variety dried seven-bean mix

cooking spray

1 cup chopped onion (1 medium)

3 garlic cloves, minced

4 cups homemade chicken stock

1 cup chopped carrot (about 2)

1 cup chopped celery (3 ribs)

1 cup chopped green bll pepper

1 cup chopped red bell pepper

1/4 cup chopped fresh flat-leaf parsley

2 tbsp. chopped fresh basil

1 tbsp. chopped fresh oregano

1 tbsp. chopped fresh thyme

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 smoked ham hock (about 4 oz.) – I used 2 cups diced ham

1 (14 oz. can) crushed tomatoes, undrained

1 bay leaf

1 tbsp. fresh lemon juice

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2-inches above beans; cover and let stand 8 hours. Drain beans.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; saute 3 minutes. Add beans, stock and remaining ingredients, except juice, bring to boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin and fat. Discard bay leaf. Stir in juice.

from Cooking Light magazine, October 2007 (with revisions)

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