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Hearty Bean and Vegetable Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Hearty Bean and Vegetable Soup

This recipe makes 8 servings

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Nutritional Info
Per serving, about: -
cal 235
pro 14 g
carb 6 g
total fat 33

Great for lunch or supper, this hearty soup sizzles with smoky flavour and is also rich in iron. If smoked pork hock is unavailable, use slab bacon.

Ingredients

  • 1 cup dried kidney beans
  • 1 tbsp canola oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 smoked pork hock, (about 2 lb/l kg)
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 can (28 oz/796 mL) tomatoes, undrained
  • 3/4 cup macaroni
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 pinch salt
  • 1 pinch pepper

Preparation

In saucepan, cover kidney beans with 3 cups (750 mL) water; bring to boil. Boil for 2 minutes; remove from heat and let stand for l hour. Drain and set aside.

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook carrots, celery, onion and garlic for 3 to 5 minutes or until softened. Add beans, 5 cups (1.25 L) water, pork hock, basil and bay leaf. Cover and bring to boil; reduce heat to medium-low and simmer for 50 to 55 minutes or until beans are tender.

Remove pork hock; cut lean meat into bite-size chunks and set aside. Skim fat from surface of soup. Add tomatoes, breaking up with fork. Bring to boil. Add macaroni; reduce heat to medium and simmer for 10 minutes or until pasta is tender but firm. Add peas, corn and pork; heat through. Season with salt and pepper to taste. Remove bay leaf.

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