This soup is tasty and uses up the little bits of beans, lentils, peas that are left over. Use whatever variety you have, as long as it totals 2 cups.
2 cups total of dry beans, peas and lentils
such as:
black beans
yellow split peas
green split peas
lentils
navy beans
pinto beans
great northern beans
kidney beans
lima beans
6 cups water
6 cups chicken stock
1 smoked ham hock
1 quart whole tomatoes
1 medium onion
1 cup celery
1 cup carrot
4 cloves garlic
2 teaspoons dried basil
1 teaspoon dried parsley
salt and pepper to taste
Rinse, drain and pick over beans. Place beans in an 8-quart pot with water, stock, ham hock. Bring to boil, reduce heat and simmer covered for 3 hours or more. Add tomatoes, onion, celery, carrot, and garlic, to pot. Bring back to a boil, reduce heat and simmer covered for 1 1/2 hours. Add basil, parsley, salt and pepper and simmer uncovered for 40 minutes. Serves 10 - 12.
