Bean Soup

Main Ingredient: Chicken Tomatoes
Yield:

Bean Soup ingredients

1 c red kidney beans, dried -- rinsed and drained
1 c white lima beans, dried -- rinsed and drained
1 c chick-peas (garbanzo beans), dried -- rinsed and
1 T olive oil
1 large Onion, coarsely chopped
1 clv garlic, finely chopped
2 c stewed tomatoes, low sodium -- (14 1/2 oz)
4 c condensed chicken broth -- ( 3-10 1/2 oz cans)
6 c water
2 1⁄2 c Lean ham, cubed
2 T Fresh lemon juice
1⁄4 t Freshly ground black pepper
1⁄4 t Chopped fresh parsley

Cooking Bean Soup

1. In large bowl, rinse and drain all dried beans.
2. Cover with 8 cups fresh water and refrigerate.
3. Soak minimum of 4 hours, preferably overnight.
4. 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.
5. Drain beans and rinse under cold running water.
6. Place beans in pot and add tomatoes, broth, and water.
7. Bring to boil, stirring occasionally.
8. Reducei heat to medium-low.
9. Cook soup, uncovered, 1 hour 50 minutes, or until beans are tender.
10. Stiri occasionally.
11. Stir in ham cubes, lemon juice and pepper.
12. Cook 10-15 minutes, until ham is heated through.
13. Serve garnished with parsley.