RED BEAN SOUP

1 1/2 pounds dried red kidney beans
2 tbsp butter
2 tbsp olive oil
1 large onion, chopped
1 large carrot, chopped
2 tbsp minced fresh parsley
3 garlic cloves
6 cups water
1 medium size ham hock, with tough outside skin removed
3 cups peeled and seeded tomatoes, chopped

Clean and soak the kidney beans.

In a pot, melt the butter with olive oil over medium heat, Add the onions, carrots parsley, and garlic. Cover and cook until the onions are tender.

Add the water and bring to a boil over high heat.

In a strainer, drain the soaked beans and rinse them lightly under cold running water. Add the beans and ham, hock to the soup pot, and bring back to a boil.

Add the tomatoes, then cover and reduce heat to medium-low. Simmer approximately 1 1/2 hours, until the beans are tender. Remove the ham hock.

Pour the soup through a strainer, reserving the liquid in another pot. Transfer the solids to the workbowl of a food processor. Process until smooth, stopping when necessary to scrape the sides of the bowl.

Return the puree and liquid to pot. Cover and simmer. Cut meat from hambone into small pieces and add to the soup. Stir. Serve and enjoy.