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.
- Portion size 8 servings
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.
Nutritional facts Per serving, about:
- Protein 14 g
- Calories 235.0
- Total fat 33g
- Total carbohydrate 6 g