Italian Bean Soup
|Small red beans/Cranberry beans||2 Cup (32 tbs)|
|Water||8 Cup (128 tbs)|
|Garlic powder||3⁄4 Teaspoon|
|Chopped onion/1 teaspoon onion powder||2 Large|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Ham hocks||2 Large, cut into pieces|
|Soup pasta/1/2 cup cooked brown rice||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Teaspoon|
Soak beans overnight.
Pour off water.
Pick over beans, cover with fresh water, and bring to a boil.
Pour off this water.
Now add 8 cups water and all the remaining ingredients except the pasta or rice and parsley to the beans.
Bring mixture to a boil.
Reduce heat and simmer, covered, until beans are soft, about 2 1/2 hours.
Lift out ham hocks, discarding skin, bones, and fat.
Cut meat into bite-sized pieces.
Whirl soup in blender or food processor in batches if necessary.
Return to pan with the ham bits.
Add pasta or rice.
Heat until pasta is cooked, about 5 minutes, or until rice is wanned.
Serve sprinkled with chopped fresh parsley.
Pass grated Parmesan cheese if milk is allowed.