| 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 |
ts |
Salt |
| 5 |
ts |
Dried basil |
| 5 |
ts |
Dried rosemary |
| 5 |
ts |
Dried marjoram |
| 2 1/2 |
ts |
Black pepper |
| 1 1/4 |
ts |
Crushed red pepper |
| 5 |
|
Bay leaves |
| 8 |
c |
Water |
| 1 |
|
Smoked ham hock; (about 1/2 pound) |
| 1 |
c |
Chopped onion |
| 1 |
cn |
No-salt-added diced tomatoes; undrained, (14.5-ounce) |
INSTRUCTIONS
DRIED BEAN MIX
SPICE MIX
ADDITIONAL SOUP INGREDIENTS
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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