Smoky Seven-Bean Soup         

 
Ingredients
2 pounds smoked pork shoulder, cut into 3/4-inch cubes
4 quarts reduced-sodium fat-free beef broth
3/4 cup dried red kidney beans
3/4 cup dried navy beans
1/2 cup dried pinto beans
1/2 cup dried baby lima beans
1/2 cup black beans, canned, drained
1/2 cup garbanzo beans, canned, drained
1/2 cup dried lentils
1/2 cup chopped onions
1/3 cup very low-sodium Worcestershire sauce
2 bay leaves
2 teaspoons dried Italian seasoning
1 cup chopped carrots
2 ribs celery, sliced
Salt and fresh-ground black pepper, to taste
Hot pepper sauce, to taste


Instructions
Combine pork, beef broth, beans, onions, Worcestershire sauce, bay leaves and Italian seasoning in Dutch oven. heat to boiling; reduce heat and simmer, covered, 1 to 1-1/2 hours until beans are almost tender.

Stir in carrots and celery; heat to boiling. Reduce heat and simmer, covered, 45 minutes or until beans and vegetables are very tender. Season with salt, pepper and hot pepper sauce.

Per serving: 300 calories, 21 percent calories from fat, 25 grams protein, 36 grams carbohydrates, 11 grams total fiber, 7 grams total fat, 36 milligrams cholesterol, 391 milligrams sodium.

Yield: 12 servings