Minnesota Heartland 11 Bean Soup is a colorful mix of beans, peas, and lentils – and our #1 selling bean soup. Combined with kielbasa sausage and chicken, this long-simmering soup is worth the wait.    Serves: 20
Certified Gluten Free  
 
Ingredients: Bean (Lima, Pinto, Pink, Great Northern, Black, Light Red Kidney), Pea (Yellow Split, Blackeye, Green Split), Lentil (Red, Green), Thyme, Bay leaf and Parsley 
 
What you need:
	
1 Smoked Ham Hock (or smoked turkey leg)
	
12 Cups Water
	
1 Can Italian Plum Tomatoes, cut-up (29 oz.)
	
4 Stalks Celery, sliced (2 cups)
	
2 Large Onions, chopped (2 cups)
	
1 Green Pepper, chopped (1 cup)
	
1 tsp. Garlic, minced
	
2 Cups Chicken Breast Pieces, raw or cooked (8-10 oz.)
	
1 Package Smoked Kielbasa Sausage (14-16 oz.)
 
Directions:
Preparing the beans:
	
Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
	
Place the beans into a 6-8 quart pot with ham hock and 12 cups cold water.
	
Bring to a simmer, cover and cook on low for 3 hours.
Preparing the soup:
	
Add contents of soup mix seasoning packet, tomatoes, celery, onion, green pepper, garlic and salt. Bring soup back to a boil, reduce heat and simmer covered 1 hour.
	
Cut up chicken and add to soup pot.
	
Slice kielbasa sausage lengthwise into quarters. Slice crosswise to make little wedges. Add sausage to soup pot.
	
Return pot to a simmer, cover and cook for 30 minutes.
	
Remove ham hock from pot. Dice meat and return meat to soup pot before serving.