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Bean Soup
posted by Connie 12-25-98 7:31 PM
Bean Soup
Use 2 cups of all varieties of dried beans, (navy, lima, red, black eyed peas, kidney, pinto, cranberry, lentils, etc.) whatever your choice, but a variety, I've seen some in the stores with as many as 15 different kinds in a pack.
2 quarts water
1 large ham hock
1 large onion, chopped
2 cloves of garlic, chopped
1 pod red pepper or red pepper flakes, to taste
1 (28 oz.) can tomatoes
juice of 1 lemon
Cover beans with water and soak over night; drain.
Add 2 quarts of water and ham hock. Bring to a boil; reduce heat and simmer simmer 2 1/2 hours.
Add onion, garlic, tomatoes, red pepper or red pepper flakes and juice of 1 lemon.
Simmer for 30 minutes.
