Ham and 15 Bean Soup

Ingredients

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

Preparation

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.