15 Bean Soup

READY IN: 4hrs




  • Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  • Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  • Next add garlic and sauté 2 minutes more.
  • Add your beans and cover with water (about 2 inches over top of beans).
  • Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  • Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
  • Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
  • Taste it after it cooks--you may need more salt or pepper.
  • During the last 15 minutes of cooking, add the flavor package that comes with the beans.
  • Serve by itself or over rice.