Ham and 15 Bean Soup
1 Ham Bone
1 1/2 Cups Cubed Ham
1 Sweet Onion, Chopped
4 Medium Carrots, peeled and sliced
4 Stalks Celery, chopped
4 Cloves Garlic, minced
2 20 oz. Packages Dried Beans (15 Bean)
1/2 Cup Dry White Wine
1 Tbsp. Garlic Powder
2 Tbsp. Black Pepper
2 Tsp. Sea Salt
2 Tbsp. Dried Oregano
1 Tbsp. Dried Rosemary
1 Tbsp. Thyme
Soak beans overnight; if you prefer you may place the beans in a medium saucepan, cover with water and bring to a fast boil. Remove from heat, cover and let stand for one hour. Rinse and use.
Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat.
Lower heat to medium low and add rinsed beans, vegetables, spices and wine.
Let simmer for three to four hours, stirring occasionally. I like to let this soup simmer for a long time because the flavors melt together so beautifully.
This recipe makes roughly 3 1/2 quarts of soup. I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well. Simply let cool, place remaining soup in a freezer container or bag and freeze. Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.