Easy Multi-Bean Soup
Davy Dabney
Dabney Herbs
Louisville, KY
Soaking Time: 8 hours
Prep Time: 15 minutes
Cooking Time: 2½–3 hours
Makes 16 servings
4 cups dry beans (a combination of great northern, navy, garbanzo, pinto, black, kidney, and/or lima, lentils, and split peas), or use pkg. of bean soup mix
ham hock, or 6-oz. can V8 juice
½ cup chopped onion
3 garlic cloves, minced
¼ tsp. chopped fresh rosemary (⅛ tsp. dried)
15-oz. can tomato sauce
salt to taste
pepper to taste
crushed jalapeño pepper (optional)
1. Soak beans overnight in 4 quarts water. In the morning, add ham hock or V8 juice to the beans and soaking water. Cover and simmer for 2–2½ hours, or until beans and ham hock are tender.
2. Remove ham. Allow to cool. Debone ham and cut into small pieces.
3. Stir in onion, garlic, rosemary, and tomato sauce. Cover and simmer until onions are tender.
4. Stir chopped ham back into soup.
5. Season with salt and pepper, and jalapeño if you wish, before serving.