15 Bean Soup

15 Bean Soup – MY way. (It’s AMAZING!!!)

Makes 2 dutch ovens worth or a really big stock pot

1 bag of 15 bean dried bean mix – throw away the seasoning pkg., yuck!

1 ham bone divided (or use 2 hambones)

Meat from bone - chopped (I had a good 1 1/2 C. for each pot)

2 big boxes of Chicken stock or broth 

2 cans of chicken broth

Water (just enough to finish covering the bones that the broth didn’t)

2 cans Rotel Tomatoes

1 small can tomato paste (to be divided between both pots)

1 Large yellow onion - chopped

5 large carrots - sliced

2 large stalks celery – sliced

½ small turnip – diced small

2 Tblsp Chili powder – 1 tblsp in each pot

1 tsp chipotle chili powder – ½ tsp in each pot

2 good tsp. chopped garlic – 1 in each pot

2 good pinches of bouquet garni – 1 in each pot

2 pinches of white sugar

About 12 grinds of fresh cracked black pepper

Sort through beans and soak overnight. Drain and rinse in morning. Divide beans and rest of ing.  between 2 pots - chopped onion, 2 carrots, 2 stalks celery,  turnip, ham bones and chopped ham meat , broth, top off with water if needed and seasonings. Bring to a rapid boil, turn down to simmer, cover with lid slightly open for 2 hours. Add tomato paste, white sugar the rest of the carrots and celery. Cook on low for a few more hours.  Fry up 2 lbs of bacon crisp and add to soup right before serving.