Three Bean Soup

 

Cook the beans separately to help them keep their individual flavors and colors.

 

Serves 6-8

 

1/4 pound Black beans, dry

1/4 pound small Red beans, dry

1/4 pound Navy beans, dry

1 large Ham hock

1 quart Chicken broth

1 quart Beef broth

2 quart Water

2 teaspoon garlic, minced

Pepper to taste

 

Soak beans (separately) overnight. Cook them (separately)

until soft. Drain and rinse. Add all ingredients to a large

soup pot. Slowly bring to a boil. Reduce the heat and

simmer 1 1/2 hours. Remove the hock.

Trim off the meat and return it to the pot. Serve warm with cornbread.

 

- Nick Sundberg