Hearty Eight Bean Soup Recipe
Ingredients
| 1/2 cup Great Northern beans all beans are dried | ||
| Pinto beans | 1/2 Cup (16 tbs) | |
| Navy beans | 1/2 Cup (16 tbs) | |
| Lima beans | 1/2 Cup (16 tbs) | |
| 1/2 cup black-eyed peas | ||
| Red kidney beans | 1/2 Cup (16 tbs) | |
| Garbanzo beans | 1/2 Cup (16 tbs) | |
| Lentils | 1/2 Cup (16 tbs) | |
| Barley | 1/2 Cup (16 tbs) | |
| Water | 3 Quart | |
| Ham hock | 1 | |
| 1-2 celery stalks, preferably with leaves attached | ||
| Carrot | 1 Large | |
| Several sprigs of flat-leaf parsley | ||
| Garlic | 1 Clove (5gm), minced | |
| Dried thyme leaves | 1 Teaspoon | |
| Bay leaves | 3 | |
| 2 medium onions, peeled and coarsely chopped | ||
| 1 28-ounce can crushed Italian tomatoes | ||
| Lemon juice | 1 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| 1 1/2 teaspoons coarse or kosher salt, or to taste | ||
| Ground black pepper | To Taste | |
Directions
The night before, sort through the beans and remove any unwanted material.
Rinse well.
Place the beans in a large bowl.
Add enough water to cover the beans by 3 inches.
Let them soak overnight or for 8 hours.
In the morning, drain the beans well.
Place them in a large stockpot or soup pot.
Add 3 quarts of water and the ham hock and bring the liquid to a boil.
Reduce the heat and simmer slowly for 2 hours, removing any surface foam occasionally.
Tie the celery, carrot, and parsley firmly together with kitchen string and add them to the soup pot.
Add the garlic, thyme, bay leaves, onions, tomatoes, lemon juice, vinegar, chili powder, salt, and pepper and stir to mix well.
Simmer slowly for at least another half hour, adding more water if necessary.
At the end of the cooking time, remove the vegetable bundle, ham hock, and bay leaves.
Rinse well.
Place the beans in a large bowl.
Add enough water to cover the beans by 3 inches.
Let them soak overnight or for 8 hours.
In the morning, drain the beans well.
Place them in a large stockpot or soup pot.
Add 3 quarts of water and the ham hock and bring the liquid to a boil.
Reduce the heat and simmer slowly for 2 hours, removing any surface foam occasionally.
Tie the celery, carrot, and parsley firmly together with kitchen string and add them to the soup pot.
Add the garlic, thyme, bay leaves, onions, tomatoes, lemon juice, vinegar, chili powder, salt, and pepper and stir to mix well.
Simmer slowly for at least another half hour, adding more water if necessary.
At the end of the cooking time, remove the vegetable bundle, ham hock, and bay leaves.
Chef
