Aunt Ginny's Bean Soup

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READY IN: 3hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (20 ounce) bag 16 bean soup mix (or you can make your own mixture by using an assortment of dried beans, peas, and lentils.)
  • 1
    ham bone, with some meat attached
  • 1
    (12 ounce) package of diced ham (I use the Hormel brand)
  • 2
    large onions, diced
  • 2
    bell peppers, diced
  • 4 -5
    stalks celery, diced
  • 1
    (28 ounce) can diced tomatoes
  • 3
    garlic cloves, minced
  • 1
    lemon, juice of
  • salt and pepper
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DIRECTIONS

  • Wash beans and add water to cover 2 inches over the beans.
  • Soak overnight.
  • Drain and put in a 6-8 quart pot.
  • Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
  • Remove meat from ham bone and dice, discarding any fat.
  • Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
  • Lower heat and simmer for 3-4 hours, or until the beans are tender.
  • Sometimes I will add about 1 T chili powder to the soup for a change of pace.
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