Mary Jane's Bean Pot Soup

Total Time: 4 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.