Ingredients
3 cups assorted dried beans for soup2 smoked ham hocks12 cups water1-1/2 teaspoons salt1/2 teaspoon pepper1 can (28 ounces) crushed tomatoes, undrained2 medium onions, chopped1/4 to 1/3 cup lemon juice2 garlic cloves, minced1/2 teaspoon chili powder1 pound smoked kielbasa, chopped1-1/2 cups cubed cooked chicken1/2 cup dry red wine or chicken broth1/2 cup minced fresh parsley
Preparation
Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender.
Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer.
Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
