| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Cooking lig, Soups and s | 6 | Servings |
INGREDIENTS
| 1 | lb | Dried kidney beans |
| 1 | lb | Dried yellow lentils |
| 1 | lb | Green split peas |
| 1 | lb | Dried black beans |
| 1 | lb | Dried black-eyed peas |
| 5 | t | Salt |
| 5 | t | Dried basil |
| 5 | t | Dried rosemary |
| 5 | t | Dried marjoram |
| 2 1/2 | t | Black pepper |
| 1 1/4 | t | Crushed red pepper |
| 5 | Bay leaves | |
| 8 | c | Water |
| 1 | Smoked ham hock, about 1/2 | |
| pound | ||
| 1 | c | Chopped onion |
| 1 | No-salt-added diced | |
| tomatoes undrained | ||
| 14.5-ounce |
INSTRUCTIONS
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. 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. 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. 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. Yield: 6 servings (serving size: 1 1/2 cups). CALORIES 288 (14% from fat); FAT 4.5g; PROTEIN 18.4g; CARB 45.9g; FIBER 7.1g; CHOL 4mg; IRON 4.9mg; SODIUM 503mg; CALC 98mg Recipe by: Cooking Light April 1999 Posted to EAT-LF Digest by aml@skypoint.com on Aug 14, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 110.5mg
Sodium: 2711.6mg
Potassium: 880.5mg
Carbohydrates: 71g
Fiber: 16.4g
Sugar: 8.2g
Protein: 18.7g