Mixed Bean, Tomato & Ham Soup
Mixed Bean, Tomato and Ham Soup recipe
Yield
16 servingsPrep
20 minCook
65 minReady
1½ hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
onions
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 ½ | cups |
ham
lean, cubed |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
parsley leaves
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
dried, rinsed and drained |
|
| 237 | ml |
lima beans
white, dried, rinsed and drained |
|
| 237 | ml |
chickpeas (garbanzo beans)
(garbanzo beans), dried, rinsed and drained |
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
coarsely chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 473 | ml |
tomatoes
stewed, low sodium, (14 1/2 oz) |
|
| 946 | ml |
chicken broth
condensed, ( 310 1/2 oz cans) |
|
| 1.4 | l |
water
|
|
| 591 | ml |
ham
lean, cubed |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
parsley leaves
chopped fresh |
|
Directions
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 to 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 to 15 minutes, until ham is heated through.
Serve garnished with parsley.
