HAM-HOCKS AND MIXED DRY BEANS THE SOUP KITCHEN WILL LOVE THIS DAN

MIXED BEANS AND BARLEY SOUP by CHEF DAN:


Serves 40



INGREDIENTS:



8 pounds smoked ham hocks

22 cups broth

1-1/3 cups dry kidney beans

1-1/3-cups barley

1-1/3- cups pinto beans

1-1/3- cups green split peas

1-1/3-cups dried lentils

1-1/3-cup black beans

10 carrots, chopped

6 ribs celery, chopped

1 cup ketchup

1-cup dried minced onion

2 teaspoons ground cumin

2 teaspoons garlic powder

1/2- cup Worcestershire sauce

4 bay leaves

1/4 Italian seasoning



DIRECTIONS:



1. In a soup pot, combine the beans. Lentils, and barley with water.

2. Soak overnight.

3. Combine ham-hocks, beans, lintels, barley, onions, ketchup Worcestershire sauce, bay leaves, cumin, garlic powder, and Italian seasoning in soup pot.

4. Heat to boiling.

5. Reduce heat and simmer, covered, for 2 hours.

6. Remove ham-hocks from the soup.

7. Remove meat from bone, chop and return to soup.

8. Stir in carrots, and celery; heat to a boil.

9. Reduce heat and simmer, covered for 45 minutes.

10. Season with salt and pepper. ENJOY DAN: hallelujah