Bean Soup

1 cup red kidney beans, dried -- rinsed and drained

1 cup white lima beans, dried -- rinsed and drained

1 cup chick-peas (garbanzo beans), dried -- rinsed and

drained 1 Tbsp olive oil

1 large onion -- coarsely chopped

1 clove garlic -- finely chopped

2 cups stewed tomatoes, low sodium -- (14 1/2 oz)

4 cups condensed chicken broth -- ( 3-10 1/2 oz cans)

6 cups water

2 1/2 cups lean ham -- cubed

2 Tbsp fresh lemon juice

1/4 tsp freshly ground black pepper

1/4 tsp chopped fresh parsley

METHOD: In large bowl, rinse and drain all dried beans. Cover with 8 cups fresh water and refrigerate. Soak minimum of 4 hours, preferably overnight. In 8-quart pot, over medium-high heat, pour in olive oil. When sizzling, cook onion and garlic 2-3 minutes, stirring frequently, until onion is translucent. Drain beans and rinse under cold running water. Place beans in pot and add tomatoes, broth, and water. Bring to boil, stirring occasionally. Reduce heat to medium-low. Cook soup, uncovered, 1 hour 50 minutes, or until beans are tender. Stir occasionally. Stir in ham cubes, lemon juice and pepper. Cook 10-15 minutes, until ham is heated through. Serve garnished with parsley.

Serving Size: 1 cup