Hearty Soup Mix Minnesota Heartland ELEVEN BEAN


Serves 20

Bean (Lima, Pinto, Pink, Great Northern, Black, Light Red Kidney), Pea (Yellow Split, Blackeye, Green Split), Lentil (Red, Green), Thyme, Bay leaf and Parsley

Nutrition: No added salt or artificial anything, Certified Gluten Free

What you need:
 1 Smoked ham hock (substitute a smoked turkey leg)
 12 cups Water
 1 Can Italian plum tomatoes, cut up (29 oz.)
 2 cups Celery, sliced (about 4 stalks)
 2 cups Onions, chopped (about 2 onions)
 1 Green pepper, chopped
 1 tsp Garlic, minced
 1 tsp Salt
 2 cups Chicken breast pieces, raw or cooked
 1 Package smoked Kielbasa sausage (14-16 oz.)

Preparing the beans:
1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
2. Place the beans into a 6-8 quart pot with ham hock and 12 cups cold water.
3. Bring to a simmer, cover and cook on low for 3 hours.

Preparing the soup:
1. Add contents of soup mix seasoning packet, tomatoes, celery, onion, green pepper, garlic and salt. Bring soup back to a boil, reduce heat and simmer covered 1 hour.
2. Cut up chicken and add to soup pot.
3. Slice kielbasa sausage lengthwise into quarters. Slice crosswise to make little wedges. Add sausage to soup pot.
4. Return pot to a simmer, cover and cook for 30 minutes.
5. Remove ham hock from pot. Dice meat and return meat to soup pot before serving.