Ingredients

The following ingredients have 4 Servings
  • 2 cup dried beans (preferably a mix)
  • 4 cups water
  • Soup bone (either from a ham, or I usually buy smoked ham hocks and use 2 - 3 depending on size)
  • 2 bay leaves
  • 1 fresh Anaheim chile (thinly sliced)
  • 2 tablespoons herb mix (recipe link below in instructions)
  • 1 large onion (coarse chopped)
  • 1 - 3 cloves garlic (diced)
  • 28 ounce can of chopped tomatoes (undrained)
  • Vegetables of choice:
  • 2 medium carrots (scrubbed and thick sliced)
  • 3 ribs celery (with leaves, sliced into chunks)
  • 2 medium potatoes (scrubbed and cubed)
  • 1 sweet potato (peeled and cubed)
  • 4 ounces fresh green beans (sliced)
  • 2 heads broccoli (stems chopped and heads divided)
  • 1 turnip (peeled and cubed)
  • 3 Tablespoons Pickapeppa sauce (or Worcestershire)
  • 1 teaspoon honey
  • ¼ cup dried vegetable mix (optional)
  • Salt and plenty of ground pepper

Instruction

  • Toss beans in a crock pot and add liquid 4 cups liquid, bay leaves and chile. Cook on low 8 hours. Or until beans are tender. Fresher beans take less time to become tender. Add soup bone if using.
  • When beans are tender, transfer them to a soup pot to finish the soup on the stove. Add your vegetables of choice. When using onions, carrots and celery, I usually sautee them to enhance the flavor before throwing then in the pot.
  • Add the herb mix.
  • Add three cups more of liquid or stock.
  • Simmer until vegetables are tender. About 20 - 25 minutes.
  • Remove soup bone, shred meat off bone and stir back into soup. Remove the bay leaves and take a potato masher and give the soup about 10 good mashes to crush some of the beans and veggies.
  • Ladle into soup bowls. Serve with a crusty bread and a salad.