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Ingredientes
- Dry BEAN MIX
- 1 lb dry kidney beans
- 1 lb dry yellow lentils
- 1 lb green split peas
- 1 lb dry black beans
- 1 lb dry black-eyed peas SPICE MIX
- 5 tsp salt
- 5 tsp dry basil
- 5 tsp dry rosemary
- 5 tsp dry marjoram
- 2 1/2 tsp black pepper
- 1 1/4 tsp crushed red pepper
- 5 x bay leaves ADDITIONAL SOUP INGREDIENTS
- 8 c. water
- 1 x smoked ham hock (about 1/2 lb.)
- 1 c. minced onion
- 1 can no-salt-added diced tomatoes undrained (14.5-oz)
Direcciones
- To prepare dry-bean mix, combine first 5 ingredients in a large bowl.
- Divide the bean mix into 5 equal portions (about 2 1/2 c. 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 dry-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hrs. Drain.
- Combine the liquid removed bean mix, 8 c. water, and the ham hock in a large Dutch oven; bring to a boil. Add in 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hrs. Uncover; cook 1 hour.
- Throw away 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: 11/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 6 servings | |
| Calories 868 | |
| Calories from Fat 30 | 3% |
| Total Fat 3.49g | 4% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2242mg | 93% |
| Potassium 2890mg | 83% |
| Total Carbs 154.23g | 41% |
| Dietary Fiber 59.4g | 198% |
| Sugars 12.4g | 8% |
| Protein 59.08g | 95% |
