Mary Jane’s Bean Pot Soup

Categories: Beans (Round), Main Dish, Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 tablespoons minced garlic (about 9 cloves)
• 2 jalapeno chiles, stemmed, seeded, and chopped
• 4 medium carrots, diced
• 10 cups water
• 1 (20 ounce) package 15 bean mix, soaked overnight according to package directions
• 1 meaty ham bone (or 14 oz. pkg. smoked sausage, sliced)
• 1 (10 ounce) can Rotel Tomatoes
• 1 teaspoon ground ginger
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Directions

1. Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.

2. Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.

3. Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.

4. *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.

5. To serve, reheat and add water or stock if it has become too thick.

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