Thursday, March 11, 2010

Confetti Bean Soup

Confetti Bean Soup
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:
red beans
black beans 
yellow split peas
green split peas
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.