8 Bean and Ham Soup
|1/4 cup barley|
|1/4 cup dried black beans|
|1/4 cup dried red beans|
|1/4 cup dried pinto beans|
|1/4 cup dried navy beans|
|1/4 cup dried black eyed peas|
|1/4 cup great northern beans|
|1/4 cup dried lentils|
|1/4 cup dried spit peas|
|3-4 quarts chicken stock|
|2 stalks celery, chopped|
|4 bay leaves|
|6 cloves garlic, chopped|
|1 large onion, chopped|
|1 (16 oz) can of tomatoes, undrained|
|1 (10 oz) can of green chilies, undrained|
|1 lb ham, cooked and diced|
This is a very hearty belly warming soup using dried beans. In a pinch you may substitute canned beans where possible.
- Add the beans to a large stock pot and cover with water. Let soak overnight.
- Drain the beans and add 3-4 quarts of chicken stock, along with the onion, bay leaf, garlic and celery.
- Add the can of un- drained tomatoes and green chilies.
- Cover and bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.