Zone Diet 13-Bean Soup

2c Bob's Red Mill 13 bean soup mix
1 large leek, chopped
2 tsp minced garlic
1 14.5 oz can of diced tomatoes
1 ham shank
12c (3 quarts) water

(I use Muir Glen fire roasted diced tomatoes and a Wellshire seasoned uncured ham shank from the Whole Foods meat counter.)

Make sure to serve with:
2 Tbsp shredded cheddar PER SERVING

Macronutrient breakdown:
37.8% carbs, 33.2% protein, 29% fat

Soak soup mix overnight.

---
In the bottom of a large pot, sautee the garlic and leek in oil over medium heat for about 5 minutes. Add water, ham shank, and 1/2c soup mix. Bring to a boil, then reduce heat and simmer for 30 minutes. Add another 1/2c soup mix and simmer for 30 minutes. Then add the rest of the soup mix and the tomatoes. Simmer for 2 hours or until all of the different types of beans are just soft enough to eat.

---
Before portioning, remove the ham shank from the soup, pull meat from the bone, and shred into 14 small piles. Then add to individual servings of soup.

---
Note to other SP members: I eat ~260 calories 5 times a day, so these servings are pretty small (roughly 1c each). A double-portion may be preferable for some people (make to double up on the cheese garnish, too, to maintain Zone ratios though).

Number of Servings: 14

Recipe submitted by SparkPeople user JOSIENUTTER.