Classic Bean and Rice Soup

• 1 cup red beans
• 23 cup lentils
• 23 cup dried split green peas
• 23 cup white navy beans
• 1 cup brown rice
• 1 teaspoon black pepper
• 1 tablespoon dried crushed basil leaves
• 12 teaspoon garlic powder
• 12 teaspoon ground ginger
• 12 teaspoon cumin
• 1 bay leaf
• 12 cups chicken broth
• 3 -4 ham hocks, if desired (optional)

1. Rinse beans in a colander.
2. In a large stock pot combine beans with 9 cups water.
3. Boil for 5 minutes.
4. Remove from heat and soak overnight or all day.
5. Drain and rinse.
6. Combine beans with 12 cups broth, rice, spices, and ham hocks if using.
7. Bring to a boil, reduce heat, cover and simmer for 3-4 hours or until beans are tender.
8. Add water as needed so that the beans are always well covered.
9. Remove ham hocks and cut the meat off the bone, adding it back to the soup and discarding the bones.
10. Remove bay leaf before serving.
11. Serve with warmed and buttered flour tortillas or fresh bread.

red beans, lentils, green peas, white navy beans, brown rice, black pepper, basil, garlic, ground ginger, cumin, bay leaf, chicken broth, ham hocks

Taken from www.food.com/recipe/classic-bean-and-rice-soup-255736 (may not work)