I find this soup to be extremely filling and satisfying. My family prefers the beans pureed (like split pea soup), whereas I like them left whole. Either way, this soup is all sorts of hearty, tasty and never disappoints.
- 2 2/3 c. dry bean mix
- 8 c. water
- 3 carrots, sliced -or- 1 can, drained -or- 1/2 c. dried, rehydrated
- 1/2 onion, chopped -or- 1-2 T. dried onions
- 1 ham bone, with meat -or- 1-2 cans of hams
- 2 ribs of celery, chopped -or- 1/2 t. celery seeds
- 2-3 t. brown sugar
- 1/4 t. chili powder
- 1 t. cumin
- 1 t. oregano/basil
- 1/2 t. salt
- 1/4 t. pepper
- 1 can tomatoes, drained
- 2 T. ham bouillon -or- 1 T. chicken bouillon and 1 T. beef bouillon
Sort and rinse beans. Place in a large soup pot and cover with water. Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour. Drain beans well. Add prepared beans and remaining ingredients, including the 8 c. clean water. Stir well and bake in oven at 275 for 3 hours. Carefully remove ham hock from soup and strip meat from bone. Puree soup if desired. Chop up meat before stirring back into soup. Serve hot with cornbread and honey/maple butter.