Heart Healthy Bean Soup

From Suemi Sakumoto, Unit 8, UH, Hawaii

My husband and I both have high cholesterol. Knowing that beans legumes) are good for our health, I concocted this recipe since my husband does not like to eat red meat. Beans are a good source of proteins, besides having a high fiber content, vitamins A, C, and others. This soup keeps well in the refrigerator, lasting about a week or two.

• 1 cup red kidney beans
• 1 cup black-eyed peas
• 5 cups water
• 1/3 cup green split peas
• 1/3 cup yellow split peas
• 1/3 cup lentils
• 1 14.5- or 16-ounce can chicken broth
• 1 14.5- or 16-ounce can diced tomatoes
• 1 14.5- or 16-ounce can stewed tomatoes
• 1 8-ounce can tomato sauce
• 1 tablespoon dried or fresh onion, minced
• 1 tablespoon dried mixed vegetables, optional
• 1 tablespoon dried or fresh parsley, chopped
• 1 cup salsa
• Hawaiian salt to taste

Wash the kidney beans and black-eyed peas. Place water, peas, and beans in a large pot. Bring to a boil then simmer for 1½ hours.

Wash peas and lentils and add to the soup stock together with rest of the ingredients. Simmer for 1¼ hours or until beans are tender. If soup becomes too thick, add another can of chicken broth or water. Serves 10-12.