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Hearty Bean And Vegetable Soup

soups, vegetables

1 cup dried kidney beans
1 tablespoon canola oil
1 cup (each) chopped carrots and celery
1 onion; chopped
1 clove garlic; minced
1 smoked pork hock; (about 2 lb)
1 teaspoon dried basil
1 bay leaf
1 can (28 oz) tomatoes (undrained)
3/4 cup macaroni
3/4 cup (each) frozen peas and corn
salt and pepper

In saucepan, cover kidney beans with 3 cups water; bring to boil. Boil for 2 minutes; remove from heat and let stand for 1 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 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.

Contributor: Canadian Living - March, 1991

Yield: 8 servings

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