Mixed Bean, Tomato & Ham Soup

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.