Mary Jane's Bean Pot Soup
In 'Pastry Queen Parties' by Rebecca Rather
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 3
- 3
- 2
- 4
- 10cups water
- 1(20 ounce) package 15 bean mix, soaked overnight according to package directions
- 1
- 1(10 ounce) can Rotel Tomatoes
- 1teaspoon ground ginger
- 2teaspoons kosher salt
- 1teaspoon fresh ground black pepper
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DIRECTIONS
- Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
- Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
- Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
- *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
- To serve, reheat and add water or stock if it has become too thick.
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