Bean Soup

324 calories per serving view nutrition facts

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1	cup	red kidney beans	dried, rinsed and drained
1	cup	lima beans	white, dried, rinsed and drained
1	cup	chickpeas (garbanzo beans)	(garbanzo beans), dried, rinsed and drained
1	tablespoon	olive oil
1	large	onion	coarsely chopped
1	clove	garlic	finely chopped
2	cups	tomatoes	stewed, low sodium, (14 1/2 oz)
4	cups	chicken broth	condensed, ( 310 1/2 oz cans)
6	cups	water
2 1/2	cups	ham	lean, cubed
2	tablespoons	lemon juice	fresh
1/4	teaspoon	black pepper	freshly ground
1/4	teaspoon	parsley leaves	chopped fresh

In large bowl, rinse and drain all dried beans.

Cover with 8 cups fresh water and refrigerate.

Soak minimum of 4 hours, preferably overnight.

In 8-quart pot, over medium-high heat, pour in olive oil.

When sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until onion is translucent.

Drain beans and rinse under cold running water.

Place beans in pot and add tomatoes, broth, and water.

Bring to boil, stirring occasionally.

Reduce heat to medium-low.

Cook soup, uncovered, 1 hour 50 minutes, or until beans are tender.

Stir occasionally.

Stir in ham cubes, lemon juice and pepper.

Cook 10-15 minutes, until ham is heated through.

Serve garnished with parsley.

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Serving Size 901g

Amount per Serving

Calories 324 20% of calories from fat